Spread the 5 tablespoons of raspberry jam evenly around the bottom of the tart crust. Take a large bowl or standing mixer and mix together the butter and sweetener. Add in the eggs and almond extract then mix in the almond flour. Place the filling in the tart in blobs then push it in gently so the raspberry jam stays on the bottom as a layer.
Pour the chocolate ganache filling into the tart crust and chill. Top with raspberries and serve. You have two choices for a crust for this tart. I chose to use a simple baked low carb pie crust made with almond flour, coconut flour, butter, and water.
Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray. In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate. Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork.
There are so many delicious low carb raspberry recipes. It’s tough to decide which one to make when the berries come in. My youngest daughter loves to make avocado smoothies with them. And, she enjoys making them into frozen yogurt pops.