Description
This Blueberry Ganache Tart features a buttery, flaky crust filled with a rich and silky dark chocolate ganache, topped generously with fresh blueberries. Elegant yet simple, this dessert is perfect for special occasions or a delightful treat any time of the year.
Ingredients
Scale
For the Crust:
- 1¼ cups (150g) all-purpose flour
- ¼ cup (30g) powdered sugar
- ½ tsp salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp ice-cold water
For the Ganache Filling:
- 200g (7 oz) dark chocolate, finely chopped
- ¾ cup (180ml) heavy cream
- 1 tbsp unsalted butter (optional, for shine)
For the Topping:
- 1½ cups (200g) fresh blueberries
- Optional: powdered sugar or edible flowers for garnish
Instructions
- Make the Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture becomes crumbly. Add the egg yolk and 1 to 2 tablespoons of ice-cold water, mixing just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Bake the Crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press it evenly into a tart pan. Prick the base with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 10 to 12 minutes, or until the crust is golden brown. Allow to cool completely before filling.
- Make the Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the finely chopped dark chocolate and let it sit for 2 minutes to soften. Stir gently until smooth and glossy. If desired, add 1 tablespoon of unsalted butter to the ganache for added shine and creaminess.
- Assemble the Tart: Pour the prepared ganache into the cooled tart crust. Smooth the surface with a spatula. Chill the tart in the refrigerator for at least 1 hour to allow the ganache to set firmly.
- Add Toppings: Once the ganache has set, evenly spread fresh blueberries over the top of the tart. Optionally, dust lightly with powdered sugar or decorate with edible flowers for an elegant finish.
- Serve: Use a sharp knife to slice the tart and serve chilled or at room temperature. Enjoy the rich chocolate and fresh blueberry combination.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Pie weights can be substituted with dried beans or rice during blind baking.
- For the ganache, use high-quality dark chocolate with at least 60% cocoa content for best flavor.
- To make slicing easier, dip the knife in hot water and dry it before cutting each slice.
- This tart can be stored covered in the refrigerator for up to 2 days.
