Name: The Original Blueberry Ganache Tart Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Cuisine: French-inspired
Ingredients: For the Tart Crust:; 1 1/4 cups all-purpose flour; 1/2 cup cold unsalted butter, cubed; 2 tablespoons granulated sugar; 1 egg yolk; 2–3 tablespoons cold water; 1/4 teaspoon salt; For the Chocolate Ganache Filling:; 8 oz high-quality dark or semi-sweet chocolate, chopped; 3/4 cup heavy cream; 2 tablespoons unsalted butter; 1/2 teaspoon vanilla extract (optional); For the Topping:; 1 1/2 cups fresh blueberries; 2 tablespoons blueberry jam, warmed (optional for glaze); Optional: lemon zest or fresh mint for garnish

The original blueberry ganache tart is an elegant, indulgent dessert that brings together a rich chocolate ganache and the vibrant sweetness of fresh blueberries in a buttery tart crust. It’s beautifully balanced—decadent yet bright—and makes a stunning centerpiece for any special occasion or dinner party. Every bite is silky, fruity, and unforgettable. The Original Blueberry Ganache Tart Recipe

Why You’ll Love This Recipe

I love this recipe because it’s a showstopper that’s surprisingly easy to make. The ganache is smooth and luscious, the crust is crisp and buttery, and the juicy blueberries on top bring a fresh pop that cuts through the richness. It looks like something from a bakery, but I can make it at home with just a few simple steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tart Crust:

All-purpose flour
Unsalted butter (cold and cubed)
Granulated sugar
Egg yolk
Cold water
Salt

For the Chocolate Ganache Filling:

High-quality dark or semi-sweet chocolate (chopped)
Heavy cream
Unsalted butter
Vanilla extract (optional)

For the Topping:

Fresh blueberries
Optional: blueberry jam (for glaze), lemon zest, or mint leaves for garnish

Directions

Make the crust:
I combine flour, sugar, and salt in a bowl. I cut in the cold butter until the mixture resembles coarse crumbs, then stir in the egg yolk and a bit of cold water until the dough comes together. I shape it into a disc, wrap it, and chill for at least 30 minutes.
Prebake the crust:
I roll out the dough and press it into a tart pan. I prick the bottom with a fork, line it with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. I remove the weights and bake for another 10–12 minutes until golden. I let it cool completely.
Make the ganache:
I heat the cream until just simmering, then pour it over the chopped chocolate and butter. I let it sit for 1–2 minutes, then stir until smooth and glossy. I add vanilla if using.
Assemble the tart:
I pour the ganache into the cooled tart shell and smooth it out. I let it set slightly, then top with fresh blueberries. For an extra glossy finish, I brush the berries with warm blueberry jam.
Chill:
I refrigerate the tart for 1–2 hours, or until the ganache is firm enough to slice. I serve it chilled or at room temperature, topped with a little lemon zest or mint for color.

Servings and Timing

This recipe makes one 9-inch tart, serving 8–10 slices. It takes about 30 minutes to prep, 25 minutes to bake the crust, and at least 1–2 hours of chilling time—so I usually start it earlier in the day or the night before.

Variations

I’ve made it with a graham cracker or Oreo crust for a shortcut version.
A white chocolate ganache works beautifully if I want a lighter flavor.
Swapping the blueberries for raspberries or blackberries makes a gorgeous twist.
I sometimes add a thin layer of jam or lemon curd under the ganache for more flavor contrast.

Storage/Reheating

I keep the tart refrigerated and covered for up to 4 days. It tastes best served slightly chilled or at room temperature. I don’t reheat it—just slice and enjoy. It also freezes well; I wrap individual slices tightly and thaw in the fridge before serving.

FAQs

Can I use frozen blueberries?

I prefer fresh for the best texture and appearance, but I’ve used frozen ones in a pinch—just thaw and pat dry before topping.

What kind of chocolate should I use?

I use good-quality dark or semi-sweet chocolate bars—not chips—for the smoothest ganache.

Can I make this ahead?

Yes, I often make it a day in advance. It sets perfectly in the fridge and slices cleanly the next day.

Do I need a tart pan?

A tart pan with a removable bottom makes slicing and serving easier, but a pie dish or springform pan also works in a pinch.

How do I keep the crust from getting soggy?

I make sure the crust is fully baked and cooled before adding the ganache. If I’m worried, I brush the crust with a bit of melted chocolate before filling.

Conclusion

The original blueberry ganache tart is a decadent, elegant dessert that’s as delicious as it is beautiful. The rich chocolate filling, buttery crust, and burst of fresh blueberries create the perfect balance of flavors. Whether I’m hosting a gathering or just want to treat myself to something truly special, this tart never disappoints.