Original Blueberry Ganache Tart (Print Version)
# Ingredients:
→ Tart Crust
01 -
1 cup all-purpose flour
02 -
1/2 cup powdered sugar
03 -
1 pinch salt
04 -
9 tablespoons cold butter
05 -
2 egg yolks
06 -
1/2 teaspoon vanilla extract
→ Blueberry Ganache
07 -
1/2 cup fresh blueberries (about 25-30)
08 -
6 tablespoons heavy cream
09 -
12 tablespoons white chocolate chips
# Instructions:
01 -
Sift flour, powdered sugar, and salt into a large bowl. Cut cold butter into 1/2 inch cubes and incorporate into flour mixture using a pastry cutter until mixture resembles coarse cornmeal. Add egg yolks and vanilla, mixing just until combined.
02 -
Shape dough into a ball, cut in half, and wrap each portion in plastic wrap. Chill for at least 1 hour.
03 -
Roll each dough portion to 1/4 inch thickness, dividing again if needed. Carefully line tart tins with dough, pressing gently into sides. Trim excess and dock bottoms with fork. Chill shaped crusts for 15 minutes.
04 -
Preheat oven to 375°F. Line chilled crusts with foil and pie weights. Bake 10 minutes, remove weights and foil, then bake additional 5 minutes until golden. Cool completely.
05 -
Mash blueberries in a small pot. Add cream and heat on low, continuing to mash berries until mixture turns purple, about 10 minutes. Remove from heat when bubbles form.
06 -
Strain hot blueberry mixture over white chocolate chips, whisking until smooth. Let cool to room temperature.
07 -
Fill cooled tart shells with room temperature ganache. Freeze for at least 3 hours or overnight until set.
# Notes:
01 -
Tart shells can be made ahead and stored unfilled in an airtight container.
02 -
Fresh blueberries work best for optimal flavor and color.