Chocolate and Raspberry Tart

So this is a recipe from Michel Roux(I adore him). The only thing I changed is, that I left out the mint......I don't really like mint anyway, but I found the amount of mint in the original recipe rather sickening for my taste. If you looking for a classic:

Raspberry Tart

For the Pâte sucrée (sweet shortcrust pastry)

125g plain flour

50g butter, cubed and slightly softened

50g icing sugar, sifted

pinch of salt

1egg, at room temperature

For the filling

250g raspberries

200ml double cream

200g good-quality dark chocolate (60-70% cocoa solids) finely chopped

25g liquid glucose

50g butter cut into small pieces

For the pastry:Put the flour in a mound on a work surface and make a well. Put in the butter, icing sugar and salt, and mix these ingredients together with you fingertips.Gradually draw the flour into the centre and mix with your fingertips until the dough becomes slightly grainy.

Again make a well and add the egg. Work it into the flour mixture, using your fingertips, until the dough begins to hold together.

When the dough is well amalgamated, knead it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap it in cling film, and rest in the fridge for 1-2 hours before using.

When the dough is rested and ready to use, unwrap and roll out on a lightly floured clean surface to a 2-3mm thickness to line a lightly greased 22cm diameter tart ring, 2.5cm high. Chill for 20 minutes.

Preheat the oven to 190C. Prick the base of the pastry case. Bake the case blind for 20 minutes. Lower the oven setting to 180C, remove the beans and paper and bake the pastry case for another 5 minutes. Place on the wire rack, lift off the ring and leave the tart case until cold.

Arrange the raspberries in the pastry case, pressing them down lightly with your fingertips so that they stick slightly to the base.

For the chocolate ganache, bring the cream to boil in a heavy-based pan over a medium heat. Take off the heat, add the chocolate and glucose, and mix with a whisk to a very smooth cream. Still whisking , incorporate  the butter, a piece at a time.

Pour the ganache over the raspberries to fill the pastry case. Leave to cool, then chill the tart in the fridge for at least 2 hours, before serving.

Use a very sharp knife dipped in boiling water to cut the tart carefully into slices, wiping the knife between each slice. Serve cold, but not straight from the fridge.