Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5" tart tin with some oil or vegan butter.
In your food processor, combine the gluten-free flour, almond flour, vegan butter, maple syrup, and salt until the ingredients stick together to form a dough.
Evenly press the dough half of the dough into the sides of the tart tin first, then press the remaining dough into the base of the tin. With a fork, gently prick the dough several times.
Bake the crust for 15-18 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
Make a coulis with the frozen raspberries, add them to a saucepan with a tablespoon of water and bring to a simmer on medium heat. Cook for 10-12 minutes until the raspberries have broken down and the mixture has reduced by about a half. Set aside for 10 minutes to cool slightly.
To a high-speed processor, add the raspberry coulis, soaked macadamia nuts, melted white chocolate, coconut milk, yogurt, Amaretto, and maple syrup, and blend until smooth and creamy.
Pour the filling into the cooled tart base. Smooth out the top with a spatula and place in the fridge to set for 6 hours, or preferably overnight.
Once set, garnish with some more melted white chocolate and fresh raspberries.