Dark Chocolate Tart with Raspberry-Mint Coulis

Nothing caps off the perfect summer day like a freshly made sweet treat. Our dark chocolate tart with raspberry-mint coulis is a delectable delight, perfect after a day in the sun and guaranteed to end your next dinner party on a marvelously indulgent note. Add a glass of Ne Cede Malis Petite Sirah to really leave your guests talking.

Ingredients

For the Tart:

• 1 1/2 cups crushed chocolate wafer cookies or graham crackers
• 1/4 cup unsalted butter, melted
  
• 1 cup heavy cream
  
• 8 oz high-quality dark chocolate (70% cocoa), chopped
  
• 1 tablespoon unsalted butter
  
• 2 large eggs
  
• 1 teaspoon vanilla extract
  
• Pinch of salt

For the Raspberry-Mint Coulis:

• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup sugar
• 1 tablespoon fresh mint, finely chopped
• Juice of 1/2 lemon
• 2 tablespoons water

For Garnish:

• Fresh raspberries
• Mint leaves
• Dark chocolate shavings or cocoa powder (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix the crushed chocolate wafers with melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and sides of a 9-inch tart pan. Bake for 8-10 minutes, then set aside to cool.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a
   heatproof bowl. Let sit for 1-2 minutes, then whisk until smooth. Stir in the butter, eggs, vanilla extract, and a pinch of salt. Pour the chocolate mixture into the prepared crust and bake for 20-25 minutes, or until the filling is set but still slightly wobbly in the center. Let cool to room temperature, then refrigerate for at least 2 hours.
3. In a small saucepan, combine raspberries, sugar, mint, lemon juice, and water.
   Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries
   break down and the mixture thickens slightly. Strain the coulis through a fine-mesh sieve to remove seeds, then let it cool
   completely.
4. Slice the chocolate tart and plate each slice with a drizzle of raspberry-mint coulis
   on the side. Garnish with fresh raspberries, mint leaves, and dark chocolate shavings or a dusting of cocoa powder for an elegant touch.