Raspberry Mint Tart

This tart's fresh, chopped raspberries & mint keep it light and and tangy - the perfect balance to its rich chocolate ganache topping.

• 9 oz Pâte sucrée (pronounced pat-sue-cray) recipe found below.

• 2 cups raspberries

• 20 oz fresh mint leaves

Chocolate Ganache:

• 1 1/4 cups whipping cream

• 7 oz semi-sweet chocolate (60-70% cocoa solids)

• 1 oz light corn syrup

• 4 tbsp butter

Pâte sucrée

• 1 3/4 cups all-purpose flour

• 1/2 cup butter, cubed & slightly softened

• 1 cup confectioners sugar, sifted pinch of salt

• 2 medium eggs (room temperature)

Sift flour into a mound on the counter and make a well in the center. Add the butter, sugar & salt. Mix together with your fingers until it becomes grainy.

Make another well and add the eggs. Work together with your fingers until it begins to hold together. It's a mess, but keep working it. It gets better.

When it becomes a recognizable dough, knead it until smooth. Roll it into a ball, wrap in plastic wrap & refrigerate 1 to 2 hours.

Baking the crust:

Use an 8" tart pan with a …