Bournville Raspberry Tart: Steps for a Glossy Finish & Tangy Kick

Craving a dessert that blends intense dark chocolate with bursts of fruity brightness? This Bournville raspberry tart is the one to try. The rich, bittersweet notes of Bournville chocolate are the perfect contrast to the vibrant tang of fresh raspberries. A chocolate based crust adds depth and complements the bitterness of the Bournville. It also brings a cookie-like texture that stays crisp even beneath a soft ganache layer. The Bournville raspberry tart's star is its glossy ganache, a silky, smooth, deeply flavored chocolate layer that should hold its shape without being too firm. So with a crisp tart shell, ultra glossy ganache filling, and jewel toned berries, this tart is not only stunning but also surprisingly simple to master, especially if you follow a few key steps for achieving that signature sheen and perfectly balanced flavor.

Ingredients:

For the tart crust:

• 1 1/4 cups all purpose flour
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice cold water

For the ganache filling:

• 200 g Bournville dark chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the topping:

• 1 cup fresh raspberries
• Optional: 1 tablespoon raspberry jam (for glaze)
• Optional: powdered sugar or edible flowers for garnish

Method:

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
2. Cut in the cold butter until the mixture resembles coarse crumbs. You can use a pastry cutter or pulse a few times in a food processor.

3. Add the egg yolk and 2 tablespoons of ice water. Stir gently until the dough begins to come together. If needed, add the remaining water one teaspoon at a time.
4. Flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Don’t skip chilling the dough as it helps prevent shrinkage and ensures a crisp, crack free base.
5. Roll the dough out on a lightly floured surface and press into a tart pan. Trim the edges and prick the base with a fork.

6. Line the shell with parchment and fill with weights. Bake at 180°C or 350°F for 15 minutes. Remove weights and bake for another 10 minutes or until dry to the touch. Let cool completely.
7. In the meantime, use a sharp knife to finely chop the Bournville chocolate and place it in a heatproof bowl.

8. In a small saucepan, warm the cream over low heat until it starts to simmer. Remove from heat immediately.
9. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Then gently stir until smooth and glossy.
10. Stir in butter for added shine and smoothness, vanilla extract, and a pinch of salt.
11. Let the ganache sit for 10 minutes so it thickens just enough to hold the raspberries without sinking.
12. Pour the slightly cooled ganache into the baked tart shell. Use an offset spatula or the back of a spoon to smooth the surface.

13. Refrigerate the tart for 2 hours until the ganache is firm and glossy, but not hard.
14. Gently press fresh raspberries into the top of the ganache, either scattered or arranged in concentric rings.
15. To give the tart a bakery style sheen and enhance the tangy kick, you can brush the raspberries with a simple glaze. Heat 1 tablespoon of raspberry jam with 1 teaspoon of water until slightly runny. Use a pastry brush to gently glaze the berries. This not only makes them shine but also helps them stay fresher longer.
16. Store the Bournville raspberry tart in the refrigerator for up to 3 days, covered loosely with foil or plastic wrap. For best flavor and texture, let the tart sit at room temperature for 15 minutes before serving.

Notes:

• Bournville is sweeter than typical dark chocolate, making it perfect for pairing with tart raspberries. But if you prefer a more intense chocolate flavor, substitute part of it with 70% dark chocolate.
• For a bright twist, add a teaspoon of orange zest to the ganache. Chocolate and citrus are a timeless combo.
• If fresh raspberries aren’t available, use thawed frozen raspberries or raspberry preserves swirled into the ganache.