Gluten Free Chocolate Custard with Raspberries

I combined two Bon Appetit recipes together. This is a combination of "Raspberry and Brown Sugar Tart" and "Chocolate Ganache Tart with toasted pecan crust".

Crust:

9 whole gluten free graham crackers, broken
1/2 Cup pecans, toasted
1/4 Cup (packed) dark brown sugar
Pinch of salt
5 Tablespoon unsalted butter, melted
1/2 Teaspoon vanilla extract

For the Crust: Preheat oven to 350°F. Butter a 9-inch diameter tart pan or spring form pan with a small amount of butter. Combine graham crackers, pecans, sugar, and salt in food processor and blend until nuts and crackers are finely ground. Mix in melted butter and vanilla. Press crumbs evenly on bottom and up sides of prepared pan (crust will be thick). Bake until set and just beginning to turn golden brown, about 10 minutes. Cool.

Chocolate Ganache filling Step 1:

1 Cup plus 2 tablespoons heavy whipping cream

6 ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), chopped

Bring Cream to a simmer, and then add chopped bittersweet chocolate. Stir continuously. Then set this aside.

Filling Step 2:

2 tablespons gluten free flour. I used the Domata brand
3/4 cup (packed) golden brown sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon vanilla extract

Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend. Whisk in eggs, melted butter, and Chocolate Ganache filling. Add in vanilla extract.

Final Step: Line the bottom of the spring form pan with fresh raspberries. Spoon the filling over raspberries to fill crust to just below edge of the crust. Place tart pan on baking sheet. Bake until custard is set, puffed, and golden, about 35 minutes. Cool at least 3 hours; serve at room temperature. (Can be made 1 day ahead. Cover and store at room temperature.)