Roll out the pastry to a round, 2mm thick, and use to line a lightly greased 20cm diameter (2.5cm deep) flan ring. Chill for at least 20 minutes.

Preheat the oven to 190ºC/Gas 5. Prick the base of the pastry case. Bake the case blind for 20 minutes. Lower the oven setting to 180ºC/Gas 4, remove the baking beans and paper and bake the pastry case for another 5 minutes.

Place on a wire rack, lift off the ring and leave the tart case until cold. Set aside 24 of the best raspberries. Halve the rest, delicately mix with the snipped mint and spread evenly in the pastry case.

For the chocolate ganache, bring the cream to the 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 halved raspberries to fill the pastry case. Set aside until cold, then chill the tart for at least 2 hours before serving.

Use a very sharp knife dipped in very hot water and wiped dry to cut each slice. Place the tart slices on individual plates with the reserved raspberries. Serve cold, but not straight from the fridge.

Recipe from Pastry by Michel Roux (out April 2010, Hardie Grant Books, RRP $24.95)
Photography by Martin Brigdale