For the chia pudding, mix in a bowl ½ the can of the coconut milk with the chia seeds and sugar. Give a mix and keep the bowl in the fridge overnight for it to get creamy.

Next day to prepare the tart, preheat the oven to 325 F

In a bowl mix everything for the granola and then press it in three small tart shells. Then bake it for 17 minutes.

Once you take it out of the oven, it will look little puffed. Press the shells gently while it’s still warm.

Keep it aside to cool down a little bit.

In a small bowl pour the gelatin with little water and give a mix. Keep it aside for 5 minutes. Place a small saucepan in medium heat with the remaining coconut milk. Warm the milk little bit, do not boil. Drop the gelatin after letting it set for 5 minutes. Then whisk to dissolve it completely.

Drop the chai pudding that was set overnight to this pan and whisk to mix it all together.

Divide in the 4 shells. You will have little extra that you can pour in individual bowls or glasses.

Keep in the fridge for couple hours to set.

Enjoy it with some fresh fruits and chopped nuts scattered on top.