Raspberries lemony frangipane tart

Name: Raspberries lemony frangipane tart
Ingredients: for the crust; 1 1/2 cups rolled oats (165 g) - gf if needed; 1/2 cup brown rice flour (75 g); 2 tablespoons coconut sugar (18 g); 1 pinch himalayan salt; 1/3 cup coconut oil (60 ) - firm; for the fillings; 1 1/2 cups almonds (195 g); 1/4 cup arrowroots (30 g); 1/2 cup coconut sugar (65 g); 1 teaspoon baking powder; 1 teaspoon vanilla extract or powder; 2 tablespoons extra virgin olive oil (30 ml); 2/3 cup soy or coconut yogurt (160 g); 125 grams raspberries