Step 1: Prepare the Tart Base

1. Dry roast the oats and flaxseeds over medium-low heat for 3–4 minutes, until the oats turn light brown.
2. Add the roasted oats, flaxseeds, dates, almond butter, and honey to a blender. Blend until the mixture comes together into a sticky consistency.
3. Transfer the mixture to a greased 7-inch tart pan and press firmly across the base.
4. Refrigerate while preparing the mousse.

Step 2: Make the Passion Fruit Mousse

1. Add the icing sugar to the fresh cream and whip until soft peaks form.
2. Gently fold in the lemon zest and strained Maraca Passion Fruit Squash. Straining is optional if you prefer a seedless mousse.

Step 3: Assemble and Chill

1. Spread the mousse evenly over the chilled tart base.
2. Refrigerate for at least 2–3 hours, preferably overnight, until set.

Step 4: Garnish and Serve

1. Before serving, drizzle with Maraca Passion Fruit Squash.
2. Garnish with lemon slices and fresh mint leaves.
3. Slice and serve chilled.