Preheat oven to 350. Grease a standard round tart pan with cooking spray.
Combine the crust ingredients in the food processor and pulse until crumbs form. Pulse until the crumbs come together in a dough.
Press with your fingers into the bottom and up the sides of a standard round tart pan.
Bake for 18-22 minutes or until lightly browned around the edges. Cool completely. The tart shell can be made a few days ahead and stored in the refrigerator.
To make the raspberry mousse use an electric mixer to whip the heavy cream until fluffy. In a separate bowl beat the ricotta, raspberry puree, and sweetener. Gently fold the raspberry mixture into the heavy cream. Spoon into the prepared tart shell and smooth the top. Top with the fresh raspberries. If you are using the jam to glaze the tart simply warm the jam in the microwave for 15 seconds. Brush gently on top of the raspberries with a pastry brush.
Store in the refrigerator.
This makes a soft mousse. It is just firm enough to cut into slices. If you prefer a firmer texture you can sprinkle 1 teaspoon of glucomannan on top of the raspberry mixture before folding up the whipped cream. It will firm up with refrigeration.