Place the berries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
Place 2 Tablespoons of water into a small bowl and sprinkle the gelatine over. Allow to thicken.
Decrease the heat to medium/low and cook for 8-10 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
Add the gelatine mixture to the pot, stirring to ensure it is fully combined and dissolved.
Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool.
In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
Add the cooled berry mixture. and whisk until combined.
Pour the cream into the granola base tin and place in the fridge for a minimum of 4 hours to set (longer is great).
Top with berries, granola, cream etc if desired.
Slice and serve. Keep the tart refridgerated between serves.