Indulgent Blueberry Ganache Tart Recipe You’ll Absolutely Love

As the sun sets and the sweet aroma of ripe blueberries fills the air, there's a certain magic in transforming those tangy gems into something truly extraordinary—the Blueberry Ganache Tart.

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Course: Baking

Cuisine: Baking

Keyword: Baking

Prep Time: 30

Cook Time: 20

Total Time: 2 50

Servings: servings

Calories: 320kcal

Author: Emma Saviani

Ingredients

1 ¼ cups all-purpose flour
¼ cup powdered sugar
¼ teaspoon salt
½ cup cold butter
2 egg yolks
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen
1 cup heavy cream
1 cup white chocolate chips
powdered sugar for garnish
4- inch tart tins
pie weights dry rice or beans

Instructions

Prepare the Crust: Begin by mixing your all-purpose flour, powdered sugar, and salt in a bowl. Then, cut in cold butter until it resembles coarse crumbs. Whisk egg yolks and vanilla extract together, then blend into the mixture until it forms a dough. Refrigerate for at least 30 minutes to relax the gluten.
Pre-bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough to a ¼-inch thickness and place it in your tart tins. Poke holes in the bottom, then line with foil and fill with pie weights. Bake for 10 minutes, then remove weights and foil, and bake for an additional 5-7 minutes until lightly golden.
Make the Ganache: In a saucepan over low heat, combine heavy cream and blueberries, stirring gently until the blueberries soften. Then, remove from heat and mix in white chocolate chips until melted and smooth.
Assemble the Tart: Once your crust is completely cool, pour the blueberry ganache mixture into the tart shell, spreading it evenly.
Chill the Tart: Place the filled tart in the freezer for at least 2 hours, or overnight for a better set. This helps achieve the desired creamy, indulgent texture.

Notes

Use Egg Yolks: For a tender and pliable crust, opt for egg yolks instead of whole eggs. They help prevent shrinking during baking.
Chill the Dough: Always refrigerate your dough for at least 30 minutes to relax the gluten. This step is crucial for achieving that perfect flaky texture.
Avoid Water: Don’t add water to the dough; this encourages gluten development and could lead to a tough crust.
Check Thickness: Roll your dough to an even ¼ inch thickness. An uneven crust can lead to inconsistent baking results.
Set Up Your Tins: Use removable-bottom tart tins for easier serving. If using a non-removable tin, take extra care in removing the baked crust before adding the ganache.
Adjust for Size: If you plan to create a standard size tart, don’t forget to increase the ganache quantity by 1.5 times for the right balance.

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