Scrape the nut mixture into a bowl of a stand mixer fitted with the paddle attachment. Add flour, salt, and remaining 3 Tbsp sugar, mixing until combined.

Add butter and beat on low speed until incorporated fully. Beat in egg and vanilla until combined. For the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour or pop in freezer for about 10-15 minutes.

When ready to bake, preheat oven to 350˚F. Spray a 9-inch fluted tart pan with removable bottom with vegetable oil spray.

On a lightly floured work surface. roll out pastry into a 12-inch round. Gently lift the dough and place in the tart pan. Be sure to press it into the corners and patch any tears. Remove any excess pastry. Refrigerator for 10 minutes while oven preheats.

Line the pastry shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove parchment and weights. Bake for another 15 minutes, until golden brown. Cool completely in the pan.

To make ganache filling- Measure chocolate chips in 2 cup measuring cup

Bring cream to a simmer in a small saucepan. Once simmering, remove from heat and add chocolate chips. Let stand for 5 minutes, then whisk until smooth.

Pour chocolate into the cooled tart shell. Arrange fresh raspberries on top as desired with chopped pecans.

Refrigerate until firm, about 1 hour and 30 minutes.

When ready to serve, remove tart ring and cut into wedges.