Place all the ingredients in food processor and pulse into a dough.
Remove and gently press evenly into a tart case. Either a large 8 inch tart or individual ones. I use small silicone cases.
Bake for 25-35 minutes until golden and firm. The smaller tarts may take less cooking time, so keep your eye on them.
Set aside and cool.
MAKE THE GANACHE
Chop the chocolate into small pieces and place in a glass or metal bowl.
Heat the cream in a pan on a medium heat until it is just simmering.
Remove from the heat and pour over the chocolate.
Let it sit for 2 minutes before stirring.
Add the ground erythritol and stir until smooth.
Place the raspberries into the tart then pour the ganache over them. Chill in the fridge or at least 2 hours for the ganache to firm up.
Servings are per small tart or slice of large tartThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.