Description
Luscious Blueberry Ganache Tart celebrates French pastry elegance with rich chocolate and fresh berries. Sweet cocoa crust and silky ganache invite dessert enthusiasts to savor each luxurious bite.
Ingredients
Scale
Tart Crust Base Ingredients:
- 1 cup (240 milliliters/8 ounces) all-purpose flour
- 1/2 cup (60 grams) powdered sugar
- 9 tablespoons (127 grams) cold butter, cut into 1/2-inch cubes
- 2 egg yolks
Tart Crust Seasoning Ingredients:
- 1 pinch salt
- 1/2 teaspoon vanilla extract
Blueberry Ganache Ingredients:
- 1/2 cup (75 grams) fresh blueberries (about 25–30 blueberries)
- 6 tablespoons (90 milliliters) heavy cream
- 12 tablespoons (170 grams) white chocolate chips
Instructions
- Sift flour, powdered sugar, and salt into a mixing bowl, creating a fine, uniform dry base for the tart crust.
- Cut cold butter cubes into the flour mixture using a pastry cutter until the texture resembles coarse cornmeal, ensuring even distribution.
- Gently fold egg yolks and vanilla extract into the dough, mixing just until the ingredients combine without overworking the mixture.
- Form the dough into a compact disk, wrap in plastic, and refrigerate for 1 hour to allow the butter to solidify and flavors to meld.
- Roll out the chilled dough to 1/8-inch thickness on a floured surface, carefully transferring and pressing into tart tins with precise edges.
- Prepare for blind baking by lining the dough with parchment paper and filling with pie weights at 350°F for 10 minutes.
- Remove weights and continue baking for an additional 5 minutes until the crust achieves a light golden hue, then cool completely.
- Simmer blueberries with water in a small pot over medium heat for 5 minutes, releasing their natural juices and intensifying flavor.
- Strain the cooked blueberries through a fine mesh sieve, extracting a vibrant, pure blueberry essence.
- Gently heat heavy cream until it reaches a soft simmer, then pour over white chocolate chips in a heatproof bowl.
- Whisk the cream and chocolate until a smooth, glossy ganache forms, allowing the mixture to blend seamlessly.
- Incorporate the strained blueberry juice into the ganache, creating a luscious purple filling with a rich, fruity undertone.
- Carefully spoon the blueberry ganache into the cooled tart shells, using a spatula to create an even, elegant surface.
- Refrigerate the tarts for at least 1 hour, allowing the ganache to set and develop a firm, creamy consistency.
- Garnish with fresh blueberries, delicate edible flowers, or a light dusting of powdered sugar before serving chilled for optimal flavor and texture.
Notes
- Opt for cold butter to achieve a flaky, tender crust that melts in your mouth.
- Use a food processor for faster and more consistent butter incorporation if available.
- Chill the dough thoroughly to prevent shrinkage and maintain the tart’s shape during baking.
- Select ripe, fresh blueberries for maximum juice and vibrant color in the ganache.
- Strain blueberry mixture carefully to ensure a smooth, seed-free ganache filling.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend.
- Allow ganache to cool slightly before adding blueberry juice to prevent chocolate separation.
- Store tarts in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 349 kcal
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg