Blueberry Ganache Tart

The Blueberry Ganache Tart is a visually stunning dessert, featuring a perfect blend of tangy blueberries and smooth white chocolate ganache. With its crisp tart crust and creamy filling, this tart is a true indulgence for dessert lovers. Ideal for special occasions, it can be made ahead of time and chilled for a refreshing treat.

Clare Greco
Updated on Monday 02 December 2024
Blueberry Ganache Tart
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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.
Blueberry Ganache Tart Pin it
Blueberry Ganache Tart | Recipesbyclare.com

Blueberry Ganache Tart

A beautiful tart combining tangy blueberries and rich white chocolate ganache, creating a flavorful and indulgent dessert experience.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings (4 tarts)

Dietary: Vegetarian

Ingredients

01 1 cup all-purpose flour (for the tart crust).
02 ½ cup powdered sugar (for the tart crust).
03 Pinch of salt (for the tart crust).
04 9 tbsp cold butter (for the tart crust).
05 2 egg yolks (for the tart crust).
06 ½ tsp vanilla extract (for the tart crust).
07 ½ cup fresh blueberries (about 25-30, for the ganache).
08 6 tbsp heavy cream (for the ganache).
09 12 tbsp white chocolate chips (for the ganache).

Instructions

Step 01

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

Step 02

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

Step 03

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

Step 04

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

Step 05

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

Step 06

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

Step 07

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

Step 08

Line the dough with aluminum foil and fill with pie weights.

Step 09

Bake for 10 minutes, remove the foil, and bake for another 5 minutes until golden. Let the crust cool completely.

Step 10

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

Step 11

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

Step 12

Allow the ganache to cool to room temperature.

Step 13

Once the crusts and ganache have cooled, spoon the ganache into the tart shells.

Step 14

Freeze for at least 3 hours (or overnight) to set.

Notes

  1. This tart offers a perfect combination of tangy blueberries and creamy white chocolate ganache, balanced in flavor and texture.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 290
  • Total Fat: 17g
  • Total Carbohydrate: 35g
  • Protein: 3g