Add the flour, tahini, peanut butter, and maple syrup to a mixing bowl and mix until well-combined. Press into a 14cm/5 inch tartlet tin, poke holes in the bottom using a fork and bake for 5-7 minutes.
Meanwhile, whisk together the vegan single cream, lemon juice, lemon zest, and maple syrup.
Dissolve the agar agar in the 4 tbsp water over a low-medium heat, then whisk into the filling mixture.
Once the crust is ready, pour in the filling and leave to set in the fridge for at least 2-3 hours, or overnight.