Preheat your oven to 350°F (175°C). In a mixing bowl, combine gluten-free oat flour, melted coconut oil, and maple syrup until a dough forms. Press this mixture evenly into the bottom and up the sides of a tart pan. Bake in the preheated oven for about 20 minutes, or until the crust is golden and fragrant. Allow it to cool completely before adding the raspberry layer.

In a blender, combine fresh raspberries, agar powder, and maple syrup, blending until smooth. Pour the mixture into a saucepan and heat over medium heat, stirring constantly until it thickens—this should take about 5-7 minutes. Once thickened, pour this vibrant raspberry layer over the cooled tart crust, spreading it evenly. Set aside to cool while you prepare the white chocolate layer.

In a small saucepan, gently heat coconut cream over low heat until it starts to simmer. Remove from heat and stir in the vegan white chocolate until melted and smooth, about 2-3 minutes. Pour this silky mixture over the raspberry layer, ensuring an even distribution across the tart. Allow the tart to rest for a few minutes to settle before chilling.

Carefully cover the tart with plastic wrap or a lid and place it in the refrigerator. Chill for at least 4 hours, or until the layers are completely set and firm. You'll know it's ready when the top is smooth and the raspberry layer has a stable texture.

Once chilled, remove the tart from the refrigerator. Garnish with edible flowers, a dusting of powdered sugar, or candied nuts if desired. Carefully slice the Vegan White Chocolate Raspberry Tart and serve it cold, perhaps with vegan whipped cream or fresh berries alongside.