Description
Indulgent blueberry ganache tart promises pure chocolate and berry bliss, melding rich Belgian chocolate with fresh seasonal blueberries. Creamy ganache nestled in a buttery crust delivers a sophisticated dessert experience you’ll savor to the last delectable bite.
Ingredients
Scale
Tart Crust:
- 1 cup (240 ml) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1 pinch salt
- 9 tablespoons (127 g) cold butter
- 2 egg yolks
- 1/2 teaspoon vanilla extract
Ganache Filling:
- 1/2 cup (75 g) fresh blueberries
- 6 tablespoons (90 ml) heavy cream
- 1/2 tablespoon (7.5 ml) white chocolate chips
Instructions
- In a spacious mixing bowl, sift together flour, powdered sugar, and a delicate pinch of salt to create a smooth dry foundation.
- Dice cold butter into small cubes and incorporate into the dry mixture, working until the texture resembles coarse cornmeal with a crumbly consistency.
- Gently fold in egg yolks and vanilla extract, carefully blending until the dough begins to come together without overworking.
- Divide the dough into two equal portions, wrap each securely in plastic, and refrigerate for a minimum of 60 minutes to allow the gluten to relax.
- Roll out one dough portion into a thin, uniform circle approximately 1/4-inch thick, carefully transferring it into tart molds and pressing firmly against the edges and bottom.
- Trim excess dough using a sharp knife, then perforate the bottom with a fork to prevent potential air bubbles during baking.
- Chill the prepared tart shells for an additional 15 minutes while preheating the oven to 375°F (190°C).
- Line the raw dough with aluminum foil, filling with pie weights to maintain the shell’s structure during initial baking.
- Bake for 10 minutes with weights, then remove foil and continue baking for 5 more minutes until achieving a golden-brown color. Allow crusts to cool completely.
- In a small saucepan, crush blueberries and combine with heavy cream, simmering over low heat for approximately 10 minutes until the mixture transforms into a rich purple hue.
- Strain the blueberry infusion through a fine mesh sieve directly over white chocolate chips, stirring continuously until achieving a smooth, glossy ganache.
- Allow the ganache to cool to room temperature, ensuring a perfect consistency for filling.
- Once both crusts and ganache have reached room temperature, carefully spoon the blueberry ganache into each prepared tart shell.
- Place tarts in the freezer for a minimum of 3 hours (or ideally overnight) to set the ganache and develop a perfect texture.
Notes
- Choose room-temperature butter for easier blending and smoother crust texture.
- Use high-quality white chocolate to enhance the ganache’s richness and flavor profile.
- Ensure blueberries are ripe and fresh for maximum natural sweetness and vibrant color.
- Allow sufficient chilling time to help tart shells maintain their shape and develop a crisp texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg