Description
This blueberry ganache tart is a stunning and indulgent dessert featuring a rich chocolate ganache filling, buttery tart crust, and a fresh blueberry topping. Elegant yet easy to make, it’s the perfect centerpiece for any occasion.
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
Instructions
- Prepare crust: In a bowl, combine flour, sugar, and salt. Cut in butter until crumbly. Stir in egg yolk and cold water just until dough comes together. Shape into a disc, wrap, and chill for 30 minutes.
- Prebake crust: Roll dough into a 9-inch tart pan. Prick with a fork, line with parchment, and add pie weights. Bake at 375°F for 15 minutes. Remove weights and bake another 10–12 minutes until golden. Let cool.
- Make ganache: Heat cream until simmering. Pour over chopped chocolate and butter. Let sit 1–2 minutes, then stir until smooth. Add vanilla if using.
- Assemble tart: Pour ganache into cooled crust. Let it set slightly, then top with blueberries. For a glossy finish, brush with warm blueberry jam.
- Chill: Refrigerate for 1–2 hours until set. Garnish with lemon zest or mint before serving.
Notes
- For a crunchier crust, bake it an extra 3–5 minutes before filling.
- Want a shortcut? Use a graham cracker crust or Oreo crust.
- White chocolate ganache works beautifully for variation.
