Add the oats to the blender and mix finely grind. Add the remaining ingredients and mix until the paste sticks together. Then firmly press the mixture into the bottom and side of the tart tin. With a cup you get the ground evenly smooth.
Bake in the oven for 12 minutes. Watch out that the ground doesn´t burn. Set aside and let cool completely.
Puree the raspberries, add the banana juice and blend again. strain through a mesh sieve.
In a saucepan add juice, coconut milk, syrup and agar agar and simmer for one minute, stirring constantly.
Strain the liquid through a mesh sieve and then allow to cool for about 10 minutes before distributing the liquid onto the tart tin.
Then let it cool for 3-4 hours in the fridge.
Remove the raspberry coconut tart from the tin and garnish with fresh berries.