Mix together the oat flour, dark muscovado sugar and salt in a large bowl. Rub the butter into the flour and add in the cold water. Mix until you have a smooth dough.
Press the dough into and up the sides of a 9 inch (23cm) loose base tart tin. Prick the base a few times with a fork and bake for 25 minutes. Leave to cool slightly.
Once the base is baked, start making the filling. Add the milk, cornflour and sugar to a sauce pan and mix until the cornflour has dissolved (you need to do this off the heat). Now add the coconut cream, vanilla paste, salt and a pinch of turmeric (if using any).
Cook over a medium heat until the mixture starts to thicken
(this should only take a few minutes).
Take off the heat and immediately pour into the base. Allow
to cool slightly before transferring to the fridge to chill. Allow to set for 4-5
hours.
Spread the jam on top and scatter with the desiccated
coconut, then top with raspberries.
