Blueberry Ganache Tart Recipe

Introduction

This Blueberry Ganache Tart combines a crisp, buttery crust with a rich, silky chocolate ganache infused with fresh blueberries. It’s an elegant yet simple dessert that’s perfect for any occasion where you want to impress with minimal effort.

Ingredients

• 1 cup all-purpose flour (for a classic shortcrust)
• 1/2 cup butter, cold (cut into small pieces for crust)
• 2 tablespoons sugar (to sweeten the crust)
• 1/4 teaspoon salt (to balance flavors)
• 1 cup heavy cream (for the ganache base)
• 8 ounces semi-sweet or dark chocolate, chopped (for the ganache)
• 1 cup fresh blueberries (plus a handful for decoration)
• 1 pinch salt (to enhance flavor)

Instructions

1. Step 1: In a bowl, mix the flour, sugar, and salt. Add the cold, chopped butter and combine until the mixture resembles damp sand.
2. Step 2: Press the mixture evenly into a tart pan to form the crust.
3. Step 3: Blind bake the crust at 350°F (175°C) for about 10 minutes, or until it turns lightly golden. Remove and let cool.
4. Step 4: In a saucepan, warm the heavy cream over low heat until it just begins to bubble.
5. Step 5: Remove the cream from heat and add the chopped chocolate. Let it sit for 1-2 minutes to soften.
6. Step 6: Stir gently until the ganache is smooth and glossy.
7. Step 7: Fold in a handful of fresh blueberries and a pinch of salt, mixing carefully to combine.
8. Step 8: Allow the ganache to cool slightly before pouring it into the cooled tart crust.
9. Step 9: Chill the tart in the refrigerator for at least 2 hours until the ganache sets firmly.
10. Step 10: Decorate the chilled tart with additional fresh blueberries before serving.

Tips & Variations

• Use a mix of semi-sweet and dark chocolate for a balanced sweetness and deeper flavor in the ganache.
• For a gluten-free crust, substitute all-purpose flour with a gluten-free blend suitable for baking.
• Adding a teaspoon of vanilla extract to the ganache can enhance the overall flavor.
• If fresh blueberries are not in season, frozen blueberries can be used but gently thaw and drain before adding.

Storage

Store the tart covered in the refrigerator for up to 3 days. Before serving, bring it to room temperature for about 15 minutes to soften the ganache slightly. This tart does not freeze well as the ganache texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and blind bake the crust a day in advance. Store it wrapped tightly in plastic wrap at room temperature until you’re ready to assemble the tart.

What type of chocolate is best for ganache?

Semi-sweet or dark chocolate with at least 60% cocoa content works best for a rich and smooth ganache. Avoid milk chocolate as it contains more sugar and less cocoa, which can affect the texture.

Blueberry Ganache Tart Recipe

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★★★★★

4.7 from 52 reviews

A delightful Blueberry Ganache Tart featuring a buttery shortcrust base filled with rich chocolate ganache infused with fresh blueberries, perfect for an elegant dessert or special occasion treat.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Crust

• 1 cup all-purpose flour
• 1/2 cup cold butter, cut into small pieces
• 2 tablespoons sugar
• 1/4 teaspoon salt

Ganache

• 1 cup heavy cream
• 8 ounces semi-sweet or dark chocolate, chopped
• 1 cup fresh blueberries, plus a handful for decoration
• 1 pinch salt

Instructions

1. Prepare the Tart Crust: In a bowl, combine the all-purpose flour, sugar, and salt. Add the cold butter pieces and mix until the mixture resembles damp sand, ensuring the butter is well incorporated to create a flaky texture.
2. Form the Crust: Press the crumbly mixture evenly into a tart pan to form the crust base, taking care to create an even layer for a uniform bake.
3. Blind Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for about 10 minutes or until it turns lightly golden, ensuring it is partially cooked and firm enough to hold the ganache filling.
4. Warm the Cream: In a saucepan over low heat, gently warm the heavy cream until it just begins to bubble, taking care not to boil to preserve its richness.
5. Make the Ganache: Remove the cream from heat and add the chopped chocolate. Let it sit for 1-2 minutes to melt the chocolate, then stir gently until the mixture becomes smooth and glossy.
6. Incorporate Blueberries and Salt: Fold in a handful of fresh blueberries and a pinch of salt into the ganache, which enhances flavor and introduces a fresh fruity note.
7. Fill the Tart: Allow the ganache to cool slightly, then pour it into the cooled tart crust, spreading evenly.
8. Chill the Tart: Place the tart in the refrigerator for at least 2 hours to allow the ganache to set firmly.
9. Decorate and Serve: Garnish with additional fresh blueberries before serving to add color and a burst of freshness.

Notes

• Ensure the butter for the crust is very cold to achieve a flaky texture.
• Blind baking the crust prevents sogginess from the ganache.
• Use good quality chocolate for the best flavor and texture.
• Ganache should be poured while still pourable but not hot to avoid melting the crust.
• Chilling time can be extended for a firmer set.
• Can be stored in the refrigerator for up to 3 days.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.

Keywords: Blueberry Ganache Tart, chocolate tart, berry dessert, shortcrust pastry, ganache recipe, elegant desserts