This raspberry tart is the perfect no–guilt dessert to share with anyone looking for rich chocolate and berry flavors. With almonds, raspberries and cacao, it has something that everyone can enjoy.
Combine all ingredients and pat 1/4 inch layer into the ring mold.
Whisk together all ingredients
- 1 Pint raspberries
- 3″ ring mold
Pat crust into 3″ ring mold to make a crust 1/4″ thick. Press hard to make solid. Apply a thin layer of the ganache. Top the ganache with a layer of raspberries, then fill with ganache to 1/2″ from top of mold. Top again with raspberries. Refrigerate until firm, carefully un–mold, pushing up from the bottom. Serve and enjoy!