Crust:

1. Preheat oven to 350ºF with oven rack situated in the middle position.
2. In a food processor fitted with the steel blade attachment, combine the oats, almond flour, baking powder, salt, and vanilla bean. Process on low speed until the oats have been reduced to very small flakes. Add the ghee (or coconut oil), maple syrup, almond extract, and vanilla extract and pulse just until the mixture starts clumping together into a ball of dough. Carefully wipe down the food processor and blade as needed to make sure all ingredients get incorporated.
3. Press the dough evenly into a 9.5" tart pan, trimming any excess dough of the top border of the pan as needed and gently using your fingers to smooth out the top edge. Prick the bottom of the crust in various spots with a fork to prevent it from puffing up too much while baking. Transfer to the preheated oven and bake for 10-12 minutes, until the crust is just starting to turn golden. Remove from heat and place on a wire rack to cool to room temperature before preparing ganache.

Filling & Garnish:

1. In a medium bowl, microwave the coconut milk until it just starts to boil, about 2 minutes. Add the chopped chocolate, making sure it's submerged. Let sit for a few minutes before whisking until smooth.
2. Pour the ganache into the cooled crust, smoothing out the surface with an offset spatula. Transfer to the fridge to cool until the ganache has thickened slightly but has not yet set. Arrange the berries in a concentric pattern on top and return to the fridge until the ganache has fully set. Serve while berries are fresh.