Description
Blueberry ganache tart delivers pure chocolate-berry magic straight from French pastry traditions. Creamy chocolate filling nestled in a buttery crust makes weekend baking dreams come deliciously true.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup heavy cream
- 8 oz bittersweet or semisweet chocolate
- 1 ½ cups fresh blueberries
Supporting Ingredients:
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 egg yolk
Finishing Ingredients:
- ½ tablespoons ice water
- 1 teaspoon vanilla extract
- 1 tablespoon apricot jam
Instructions
- Mix 1 ¼ cups flour, ¼ cup powdered sugar, and ½ teaspoon salt in a food processor. Cut ½ cup cold butter into small cubes and pulse until the mixture looks like coarse sand.
- Add 1 egg yolk and 1-2 tablespoons ice water. Pulse until the dough just comes together. Shape into a flat disc and refrigerate for 30 minutes at 40°F.
- Heat oven to 375°F. Roll out chilled dough and press into a 9-inch tart pan. Pierce bottom with a fork multiple times.
- Line the crust with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes at 375°F.
- Remove weights and continue baking for 10 more minutes until your crust turns golden brown. Allow to cool completely at room temperature.
- Pour 1 cup heavy cream into a saucepan. Heat until it just starts to simmer around the edges.
- Place 8 oz finely chopped chocolate in a bowl. Carefully pour hot cream over chocolate and let sit for 2 minutes.
- Gently stir chocolate mixture until smooth and glossy. Add 1 teaspoon vanilla extract if desired.
- Pour ganache into your cooled tart shell. Smooth the surface with an offset spatula.
- Let ganache set at room temperature for 30 minutes, then refrigerate for 2 hours until firm.
- Arrange 1 ½ cups fresh blueberries on top of set ganache. Optional: Warm 1 tablespoon apricot jam and brush over berries for shine.
- Remove tart from refrigerator 10-15 minutes before serving to soften slightly. Slice and serve.
Notes
- Chilling the dough helps prevent shrinkage and creates a flakier crust, so don’t skip this crucial step.
- Use high-quality dark chocolate for the ganache to ensure a rich, smooth texture that complements the blueberries.
- When adding blueberries, select ripe, firm berries and arrange them gently to avoid crushing or sinking into the ganache.
- For a gluten-free version, swap regular flour with almond or gluten-free flour blend, and the result will still be deliciously creamy and decadent.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 326 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg