Delightful Blueberry Ganache Tart (Print Version)
# Ingredients:
→ Tart Crust
01 -
A cup of regular flour
02 -
Half a cup of powdered sugar
03 -
Just a pinch of salt
04 -
9 tablespoons chilled butter
05 -
2 yolks from medium-sized eggs
06 -
Half a teaspoon of vanilla essence
→ Blueberry Ganache
07 -
About half a cup of fresh blueberries (roughly 25 to 30)
08 -
6 tablespoons thick cream
09 -
12 tablespoons sweet white chocolate chips
# Instructions:
01 -
In a big bowl, sift together the flour, sugar, and salt. Cube the cold butter into small pieces, then use a pastry cutter to mix it in until it looks like sandy crumbs. Add the yolks and vanilla, stirring gently just until it all comes together.
02 -
Form the finished dough into a ball, slice it into two halves, and wrap each part in plastic wrap. Let it chill in the fridge for at least an hour.
03 -
Roll out the chilled dough about a quarter-inch thick, splitting again if needed. Carefully press it into tart pans, smoothing it gently into the edges. Remove any extra dough and poke small holes on the bottom with a fork. Place in the fridge to chill for another 15 minutes.
04 -
Heat your oven to 375°F. Cover the crusts with aluminum foil and fill with pie weights. Bake for 10 minutes, take off the foil and weights, then bake another 5 minutes or until golden brown. Let them cool completely.
05 -
Using a small pot, mash the blueberries while adding the cream. Cook them on low heat, continuing to squish until the liquid turns purple, which takes about 10 minutes. Take it off the heat once it starts bubbling.
06 -
Pour the warm blueberry mix through a strainer directly onto the white chocolate chips. Stir thoroughly until smooth. Leave it out until it reaches room temperature.
07 -
Pour the ready ganache into the cooled tart shells. Freeze them for at least 3 hours or overnight until they’re completely set.
# Notes:
01 -
You can prepare the tart shells ahead of time and store them in an airtight container without filling them.
02 -
Fresh blueberries give the best flavor and color, so try to avoid using frozen!