Blueberry Ganache Tart (Print Version)

# 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:

01 - Sift the flour, powdered sugar, and a pinch of salt into a large mixing bowl.
02 - Cut the cold butter into ½-inch cubes and blend it into the dry ingredients until it resembles coarse cornmeal.
03 - Add the egg yolks and vanilla extract, mixing gently until combined.
04 - Shape the dough into a ball, split it in half, wrap each piece, and refrigerate for at least 1 hour.
05 - Roll one dough ball into a ¼-inch thick circle and fit it into tart tins. Press the dough tightly into the mold.
06 - Remove excess dough with a rolling pin and poke the bottom with a fork.
07 - Chill the tart shells for another 15 minutes, then preheat the oven to 375°F (190°C).
08 - Line the dough with aluminum foil and fill with pie weights.
09 - Bake for 10 minutes, remove the foil, and bake for another 5 minutes until golden. Let the crust cool completely.
10 - Smash blueberries in a small pot, add heavy cream, and heat over low heat for about 10 minutes until the mixture turns purple.
11 - Strain the blueberry mixture through a mesh sieve into a bowl with white chocolate chips. Stir until smooth.
12 - Allow the ganache to cool to room temperature.
13 - Once the crusts and ganache have cooled, spoon the ganache into the tart shells.
14 - Freeze for at least 3 hours (or overnight) to set.

# Notes:

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

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