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…