Blueberry Ganache Tart (Print Version)
Elegant tart combining fresh blueberries with white chocolate ganache in a buttery shortcrust - a showstopping dessert for any occasion.
# Ingredients:
→ Tart Crust
01 -
1 cup all-purpose flour
02 -
1/2 cup powdered sugar
03 -
Pinch of salt
04 -
9 tbsp cold butter, cubed
05 -
2 egg yolks
06 -
1/2 tsp vanilla extract
→ Blueberry Ganache
07 -
1/2 cup fresh blueberries (about 25-30)
08 -
6 tbsp heavy cream
09 -
12 tbsp white chocolate chips
# Steps to Follow:
01 -
Sift flour, powdered sugar, and a pinch of salt into a large mixing bowl. Cut the cold butter into the mixture using a pastry cutter until it resembles coarse cornmeal. Add egg yolks and vanilla extract and mix until just combined. Form the dough into a ball, divide it in half, wrap in plastic wrap, and chill for at least 1 hour.
02 -
Roll out one ball of dough into a round shape about 1/4 inch thick. Drape the dough into a tart tin and press gently into the sides without stretching. Remove excess dough by rolling over the top with a rolling pin. Poke the bottom of the crust with a fork without piercing through.
03 -
Repeat the rolling, shaping, and trimming process with the remaining dough to make a total of four tart crusts. Chill tart tins for 15 minutes in the fridge while preheating the oven to 375°F.
04 -
Line the chilled crusts with aluminum foil and add pie weights. Bake for 10 minutes, remove the foil and weights, and bake for another 5 minutes until golden brown. Let cool completely before filling.
05 -
In a small pot, smash fresh blueberries with a whisk or fork. Add heavy cream and warm over low heat while mashing until the mixture turns purple and begins to bubble (about 10 minutes). Strain the mixture through a mesh sieve into a bowl containing white chocolate chips. Mix until smooth and let cool to room temperature.
06 -
Spoon the cooled blueberry ganache into the cooled tart crusts. Place the tarts in the freezer for at least 3 hours or overnight to set.
# Additional Notes:
01 -
Roll the dough evenly to maintain consistent tart thickness and avoid overhandling to prevent dough from becoming too soft.