This sweet and savory chocolate-and-raspberry tart recipe is courtesy of Michel Roux.
* Unsalted butter, for tart ring
* All-purpose flour, for work surface
* Pate Sucree
* 1 cup halved raspberries, plus 24 whole raspberries
* 10 fresh mint leaves, thinly sliced
* 1 cup heavy cream
* 7 ounces good-quality dark chocolate, finely chopped
* 1 ounce light corn syrup
* 4 tablespoons unsalted butter, cut into small pieces
1. Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
2. Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
3. In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
4. Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
5. To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates an d serve with reserved raspberries.
First published July 2008