Blueberry Ganache Tart Recipe
A silky blueberry ganache tart with a crisp buttery crust, creamy white chocolate filling, and fresh blueberry topping.
Equipment
- Tart pan
- Mixing bowls
- Saucepan
- Whisk
- Rolling Pin
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1 egg yolk egg yolk
- 1 to 2 tablespoons cold water as needed
- 1 1/2 cups blueberries fresh or frozen
- 1/2 cup heavy cream
- 8 ounces white chocolate chopped
- 1 teaspoon lemon juice
- 1/2 cup fresh blueberries for topping
Instructions
- Mix flour, powdered sugar, and salt, then cut in the butter until sandy.
- Add the egg yolk and just enough cold water to form dough, then chill for 30 minutes.
- Roll out the dough, fit it into a tart pan, dock the base, and bake until lightly golden.
- Warm the blueberries and cream together until the berries burst and the mixture turns deep purple.
- Strain the mixture over the white chocolate, stir until smooth, then add lemon juice.
- Pour into the cooled tart shell, chill until set, and top with fresh blueberries before serving.
Notes
- Chill the tart before slicing for the cleanest cuts.
- Use good-quality white chocolate for the smoothest texture.
- Frozen blueberries work well if fresh are not available.
- Add the topping just before serving for the best look.