Blueberry Ganache Tart

The Blueberry Ganache Tart is a show-stopping dessert, combining the fresh, tangy taste of blueberries with a smooth, sweet white chocolate ganache. The crisp, buttery tart crust provides the perfect base for the creamy ganache and juicy blueberries. This dessert is perfect for special occasions or as a decadent treat after a meal. The tart can be prepared ahead of time, making it an ideal option for busy days when you want to impress guests with minimal effort.

INGREDIENTS

• All-purpose flour: 1 cup, for the tart crust base.
• Powdered sugar: ½ cup, to sweeten the crust.
• Salt: A pinch, to balance the sweetness in the crust.
• Cold butter: 9 tbsp, cubed, for the rich, buttery texture of the crust.
• Egg yolks: 2, to bind the dough together and add richness to the crust.
• Vanilla extract: ½ tsp, for flavor in the crust dough.
• Fresh blueberries: ½ cup, about 25-30, for the tangy blueberry flavor in the ganache.
• Heavy cream: 6 tbsp, for the creamy consistency of the ganache.
• White chocolate chips: 12 tbsp, melted, to create the smooth, rich ganache filling.

INSTRUCTIONS

Step 1:

Sift the flour, powdered sugar, and pinch of salt into a large mixing bowl.

Step 2:

Cut cold butter into ½-inch cubes and blend it into the dry ingredients until it resembles coarse cornmeal.

Step 3:

Add the egg yolks and vanilla extract, mixing gently until combined.

Step 4:

Shape the dough into a ball, split it in half, wrap each piece, and refrigerate for at least 1 hour.

Step 5:

Roll one dough ball into a ¼-inch thick circle and fit it into tart tins. Press the dough tightly into the mold.

Step 6:

Remove excess dough with a rolling pin and poke the bottom with a fork.

Step 7:

Chill the tart shells for another 15 minutes, then preheat the oven to 375°F (190°C).

Step 8:

Line the dough with aluminum foil and fill with pie weights. Bake for 10 minutes, remove the foil, and bake for another 5 minutes until golden. Let the crust cool completely.

Step 9:

For the blueberry ganache, smash the blueberries in a small pot, add the heavy cream, and heat over low heat for about 10 minutes until the mixture turns purple.

Step 10:

Strain the blueberry mixture through a mesh sieve into a bowl with white chocolate chips. Stir until smooth.

Step 11:

Allow the ganache to cool to room temperature.

Step 12:

Once the crusts and ganache have cooled, spoon the ganache into the tart shells. Freeze for at least 3 hours (or overnight) to set.

Serving and Storage Tips

• Serve chilled for the best texture and flavor.
• Store the tarts in the freezer for up to 1 week, and bring them to room temperature before serving.

Helpful Notes

• For a more intense blueberry flavor, you can add a small amount of blueberry extract to the ganache.
• If you don’t have tart tins, you can use a pie dish or even mini tart pans to create individual servings.

Tips from Well-Known Chefs

• Renowned pastry chef Dominique Ansel suggests chilling the ganache until it thickens to create a smoother texture when filling the tart shells.

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