Preheat your oven to 350°F (175°C). In a blender, pulse gluten-free oats and ground almonds until finely ground. Combine with salt, melted vegan butter or coconut oil, and maple syrup in a bowl. Press this into a greased 9-inch tart pan. Bake for about 15 minutes or until golden. Let it cool.

In a saucepan, combine raspberries with ¼ cup of water. Cook over medium heat until softened, mashing occasionally. Dissolve agar in the remaining water and mix it into the raspberry mixture, adding sugar to taste. Bring to a boil, then cool slightly.

Pour the cooled raspberry filling into the tart crust and chill for about 15 minutes until set.

Melt the vegan white chocolate using a double boiler. Warm coconut cream in a separate saucepan. Combine melted white chocolate with coconut cream until smooth.

Pour the white chocolate layer over the set raspberry layer, creating an even top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

When ready to serve, garnish with fresh berries or pomegranate. Slice and serve chilled.