Preheat oven to 350 degrees F. In a medium-sized mixing bowl, combine the almond flour, brown sugar, and salt. Stir together. Add in the butter. Cut in with a pastry cutter or your fingers until the dough has come together and only small bits of butter remain.

Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.

Bake in center of oven until golden and firm, about 15-18 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

For the whipped chocolate ganache: Microwave the heavy cream for 45 seconds to 1 minute or until steaming. Add the chocolate. Let stand for 2 minutes and then stir until smooth. Place in the fridge for about 1 hour or until the ganache has thickened and cooled.

Add the ganache to the bowl of stand mixer fitted with the whisk attachment (a hand mixer is fine if you don’t have a stand mixer). Whip until whipped and lightened in color. Add in the raspberry jam and whip until fully incorporated.

Spread the whipped chocolate ganache on the cooled crust, then top with the fresh raspberries, arranging however you desire. Let chill in the refrigerator for 1 hour before slicing and serving.