Description
Sweet chocolate ganache meets juicy blueberries in this elegant French-inspired tart, blending rich cocoa with summer’s freshest berries. Silky chocolate and bright fruit create a luxurious dessert you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 2 egg yolks
- 9 tablespoons (127 grams) cold butter, cut into 1/2-inch cubes
Sweeteners:
- 1/2 cup powdered sugar
Seasoning:
- 1 pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Combine flour, powdered sugar, and salt in a large mixing bowl, ensuring even distribution through gentle sifting.
- Integrate cold butter cubes into the dry mixture, using a pastry cutter to break down the butter until it resembles coarse cornmeal.
- Introduce egg yolks and vanilla extract, gently folding with a silicone spatula until the dough barely coheres, maintaining a delicate texture.
- Form the dough into a compact disk, encase in plastic wrap, and refrigerate for 60 minutes to firm up the mixture.
- On a lightly dusted surface, roll the dough to approximately 1/8-inch thickness, cutting circles marginally larger than tart tins.
- Carefully press dough into tart tins, trimming excess edges for a clean presentation.
- Preheat oven to 350°F. Line crusts with parchment paper, fill with pie weights, and bake for 10 minutes.
- Remove weights and parchment, continue baking for an additional 5 minutes until edges turn golden, then cool completely.
- In a small saucepan over medium heat, simmer blueberries with water for 5 minutes, releasing natural juices.
- Strain the cooked blueberries through a fine mesh sieve, capturing the vibrant purple liquid.
- Heat heavy cream until it reaches a gentle simmer, then pour over white chocolate chips in a heatproof bowl.
- Allow mixture to rest for 1 minute, then whisk until achieving a silky, uniform consistency.
- Fold strained blueberry juice into the ganache, creating a rich, marbled purple filling.
- Carefully spoon ganache into cooled tart shells, smoothing the surface with a spatula.
- Refrigerate for 60 minutes or until ganache sets firmly.
- Embellish with fresh blueberries, delicate edible flowers, or a light dusting of powdered sugar for an elegant finish.
Notes
- Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust during baking.
- Use very cold butter and minimal handling to maintain the pastry’s delicate texture and prevent toughness.
- Strain blueberry juice completely to achieve a smooth, vibrant ganache without seeds or pulp.
- For gluten-free adaptation, substitute regular flour with almond or gluten-free flour blend, ensuring equal measurements and adding xanthan gum for binding.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 249 kcal
- Sugar: 11 g
- Sodium: 50 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 88 mg