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The Original Blueberry Ganache Tart Recipe

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This elegant dessert features a buttery, flaky tart crust filled with a velvety smooth blueberry ganache, offering a delightful balance of sweetness and tang. Perfect for impressing guests or enjoying a sophisticated treat!

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

Equipment:

  • 4-inch tart tins
  • Large mixing bowl
  • Mesh sieve
  • Pastry cutter (or 2 forks)
  • Silicone spatula
  • Rolling pin
  • Pie weights (or dry rice/beans)
  • Small pot
  • Whisk

Instructions

Tart Crust:

  1. Prepare dry ingredients:
    • Sift the flour, powdered sugar, and a pinch of salt into a large mixing bowl.
  2. Incorporate butter:
    • Add the cold butter cubes to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse cornmeal.
  3. Add wet ingredients:
    • Add the egg yolks and vanilla extract. Use a silicone spatula to mix until the dough just comes together. Avoid overmixing to keep the crust tender.
  4. Chill the dough:
    • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Roll and shape:
    • On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut circles slightly larger than the tart tins and press the dough into the tins. Trim any excess dough.
  6. Blind bake the crusts:
    • Preheat the oven to 350°F. Line the dough with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the weights and parchment, and bake for an additional 5 minutes, or until the crust is lightly golden. Let cool completely.

Blueberry Ganache:

  1. Prepare the blueberries:
    • In a small pot over medium heat, combine the blueberries and 2 tablespoons of water. Cook until the berries release their juice, about 5 minutes.
  2. Strain the mixture:
    • Pass the cooked blueberries through a mesh sieve to remove the skins and seeds, collecting the juice in a bowl.
  3. Make the ganache:
    • Heat the heavy cream in a small pot until just simmering. Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth.
  4. Incorporate blueberry juice:
  • Stir the strained blueberry juice into the ganache until fully combined, creating a smooth, purple filling.

Assemble the Tarts:

  1. Spoon the blueberry ganache into the cooled tart shells, smoothing the tops with a spatula.
  2. Chill the tarts in the refrigerator for at least 1 hour, or until the ganache is set.

Serve:

  • Garnish the tarts with fresh blueberries, edible flowers, or a dusting of powdered sugar for a striking presentation.

Notes

  • The tart crust should be kept tender by not overmixing the dough. Handle it gently.
  • You can use frozen blueberries, but fresh berries will give the ganache a fresher, fruitier flavor.
  • Make sure the ganache is fully cooled before adding it to the tart shells to avoid it spilling out.

Nutrition

Find it online: https://easyfoodflash.com/the-original-blueberry-ganache-tart-recipe/