By 
Every other week, Rachel Conners of Bakerita will be blowing your mind with a super-sweet baking treat.
A few weeks ago, I convinced my friend to come raspberry picking with me about an hour east of Seattle, and we spent hours weaving our way through the raspberry bushes, pulling the sun-ripened berries right off their vines. Only about half of the berries made it into the basket—the rest were going straight into our mouths. There's nothing like eating a raspberry just pulled off the vine, still hot from the sun. I could eat pounds of them.
That day's adventure left me with more than 10 pounds of the fruit, so I've been in raspberry dessert overload recently—not that you'll hear me complaining: raspberries are right at the top of my list of favorite things about summer (along with cold fruity cocktails, sandy beach days, and 10 p.m.sunsets).
Chocolate, of course, goes wonderfully with raspberries, and the two are paired perfectly in this simple Raspberry-Ganache Tart. The tart starts with a simple crust made from almond flour, brown sugar, salt, and butter. Almond flour gives the tart a nice nutty flavor and—bonus—keeps the tart naturally gluten free. If you don't have almond flour, you can grind up some almonds in a blender or food processor to make your own—just don't over process or you'll end up with almond butter!
The filling is a simple chocolate ganache that gets whipped until light and fluffy, and I added raspberry jam to sweeten and flavor the chocolate. Pile fresh raspberries on top and that's it! Only eight ingredients and it'll have everyone oohing and aahing.
Get the Raspberry-Ganache Tart recipe.
Rachel Conners is a recipe developer and food blogger at Bakerita.com.
