The Original Blueberry Ganache Tart Recipe
This Original Blueberry Ganache Tart features a buttery, crisp tart crust filled with a luscious blueberry-infused white chocolate ganache. The recipe includes a homemade shortcrust pastry, a smooth and creamy ganache made by blending fresh blueberries with white chocolate and cream, and a chill time to set the dessert perfectly. Ideal for a sophisticated yet approachable dessert for 4 servings, the tart offers a balance of tart fruit flavor and sweet, creamy richness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
Tart Crust
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- Pinch of salt
- 9 tbsp cold butter, cut into 1/2 inch cubes
- 2 egg yolks
- 1/2 tsp vanilla extract
Blueberry Ganache
- 1/2 cup fresh blueberries (about 25-30)
- 6 tbsp heavy cream
- 12 tbsp white chocolate chips
Instructions
- Prepare the Tart Crust: Sift the all-purpose flour, powdered sugar, and a pinch of salt together into a large mixing bowl to ensure the dry ingredients are evenly combined and aerated.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour mixture until it achieves a coarse cornmeal texture with some pea-sized pieces of butter remaining.
- Mix in Wet Ingredients: Add the egg yolks and vanilla extract to the mixture. Use a silicone spatula to gently mix until the dough just comes together without overworking it.
- Form and Chill Dough: Shape the dough into a ball with your hands, then cut it in half for easier rolling later. Wrap each half tightly in plastic wrap and chill in the refrigerator for at least one hour to firm up the dough.
- Roll Out Dough: Remove one dough ball from the refrigerator. If needed, cut it in half again for easier handling. Roll the dough on a lightly floured surface to about 1/4 inch thickness, enough to line two tart tins.
- Line Tart Tins: Gently drape the rolled dough into the 4-inch tart tins, carefully pressing it into the sides and bottom without stretching to avoid shrinkage during baking. Trim excess dough by rolling the pin over the tins’ edges.
- Dock the Dough: Use a fork to prick the bottom of the tart crusts carefully to prevent air bubbles but avoid piercing through the crust.
- Repeat: Repeat the rolling and lining process with the second dough ball for the remaining tart tins.
- Chill Tart Shells: Refrigerate the prepared tart tins for another 15 minutes to help maintain their shape before baking.
- Preheat Oven: Preheat your oven to 375°F (190°C) during the chilling period.
- Blind Bake: Line the chilled tart shells with aluminum foil and fill with pie weights or dry beans/rice to prevent puffing. Bake for 10 minutes, then remove the foil and weights and bake for an additional 5 minutes or until golden brown.
- Cool Tart Shells: Let the baked tart crusts cool completely before adding the ganache filling.
- Prepare Blueberry Mixture: Place the fresh blueberries in a small pot. Using a whisk or fork, crush the berries thoroughly while warming gently over low heat for about 10 minutes until the mixture turns a deep purple and starts bubbling slightly. Turn off the heat once bubbles appear.
- Make Ganache: Place white chocolate chips in a small bowl. Pour the hot blueberry mixture through a mesh sieve to remove solids, then whisk until the white chocolate is fully melted and the ganache is smooth and uniform.
- Cool Ganache: Allow the ganache to cool to room temperature so it thickens slightly before filling.
- Assemble the Tarts: Once both the tart shells and ganache are cooled, carefully spoon the ganache into the tart crusts, filling them evenly.
- Set Ganache: Place the filled tarts in the freezer for at least 3 hours or overnight to allow the ganache to set firmly before serving.
Notes
- Using cold butter and chilling the dough is key to a flaky, tender crust that doesn’t shrink during baking.
- Pie weights or dry rice/beans help keep the crust flat and prevent bubbling during blind baking.
- Do not overmix the dough once wet ingredients are added to avoid tough crusts.
- Ensure the ganache cools properly before filling or it may cause the crust to become soggy.
- The blueberry ganache provides a natural purple color and tartness that balances the sweetness of white chocolate.
- Freezing the completed tart before serving helps achieve a perfect firm texture; allow to thaw slightly before eating for best flavor.
Keywords: blueberry tart, white chocolate ganache, tart crust, blueberry dessert, baked tart, homemade ganache, blueberry pastry, elegant dessert