Description
Indulge in the decadent delight of The Original Blueberry Ganache Tart. A buttery crust filled with a luscious blueberry-infused white chocolate ganache, creating a perfect balance of sweet and tangy flavors.
Ingredients
Units
Scale
Tart Crust:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- Salt
- 9 tbsp cold butter
- 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
Equipment:
- 4-inch tart tins
- Large mixing bowl
- Mesh sieve
- Pastry cutter (or 2 forks)
- Silicone spatula
- Rolling pin
- Pie weights
- Small pot
- Whisk
Instructions
- Tart Crust: Sift flour, powdered sugar, and a pinch of salt together into a large mixing bowl. Cut the butter into small cubes and add to the dry ingredients. Mix in egg yolks and vanilla extract until just combined. Shape into a ball, divide, wrap, and chill. Roll out the dough, drape into tart tins, and chill again. Remove excess dough, poke holes, and bake.
- Blueberry Ganache: In a pot, smash blueberries and add heavy cream. Heat until blueberries break down, strain mixture, and pour over white chocolate chips. Whisk until smooth. Cool ganache before filling tart crusts.
- Assemble: Spoon cooled ganache into cooled crusts. Freeze for at least 3 hours or overnight.
Notes
- Ensure the tart crust is well-chilled for easy handling.
- Be patient when heating the blueberries to extract maximum flavor.
- Freezing the assembled tarts helps the ganache set perfectly.
Nutrition
- Serving Size: 1 tart
- Calories: Approx. 380 kcal
- Sugar: Approx. 25g
- Sodium: Approx. 170mg
- Fat: Approx. 24g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 2g
- Protein: Approx. 4g
- Cholesterol: Approx. 90mg
