Blueberry Ganache Tart

The moment you take a bite of this Blueberry Ganache Tart, your taste buds will dance like they just won the lottery of flavor. Imagine a crumbly, buttery crust that cradles a smooth, rich ganache, topped with plump, juicy blueberries bursting with sweet-tart goodness. delicious blueberry pancakes The aroma wafts through your kitchen like a warm hug from Grandma, promising a dessert experience that’s nothing short of magical. You might also enjoy this Fluffy Greek Yogurt Pancakes with Blueberries recipe.

This delightful tart isn’t just for fancy occasions; it’s perfect for a casual Sunday brunch or an impromptu gathering with friends. I remember the first time I made this Blueberry Ganache Tart; my friends devoured it faster than you can say “chocolate.” With every slice, laughter filled the room, and it became an instant favorite among my crowd. no bake chocolate treats Get ready to impress everyone with this stunning dessert that promises to be as memorable as those moments. You might also enjoy this No Bake Chocolate Peanut Butter Oat Cups recipe.

I still chuckle when I think about the sheer joy on my friend’s face after tasting this tart; her eyes widened like she had discovered chocolate for the first time.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a more natural flavor and better structure in the crust.
• Cold Butter: Make sure it’s very cold; this helps achieve a flaky texture in the crust.
• Sugar: Granulated sugar is fine here; it sweetens without overpowering the other flavors.
• Blueberries: Fresh is best! Look for plump berries that are deep blue with no mushiness.
• Heavy Cream: This gives the ganache its lusciousness; don’t skimp on quality here.
• Dark Chocolate: Choose high-quality dark chocolate (70% cocoa) for rich flavor and depth.
• Vanilla Extract: Always use pure vanilla extract; it elevates your ganache to new heights.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Crust: Start by preheating your oven to 350°F (175°C). In a bowl, mix flour, sugar, and cold butter until crumbly. You want little pea-sized bits of butter throughout for flakiness.

Press and Bake: Firmly press the mixture into a tart pan’s bottom and sides. Bake for about 20 minutes until golden brown and let cool completely on a wire rack.

Create Your Ganache: In a saucepan over medium heat, warm heavy cream until steaming but not boiling. Pour it over chopped dark chocolate in a bowl and stir until silky smooth.

Add Flavor Magic: Mix in vanilla extract once the ganache is glossy and smooth. If you’re feeling adventurous, add a pinch of sea salt to enhance those chocolate notes.

Topping Time!: Gently fold fresh blueberries into the cooled ganache before pouring it into your prepared crust. This way, each slice reveals beautiful bursts of berry goodness.

Chill Out!: Refrigerate the tart for at least two hours or until set completely. Patience is key here—trust me—it’s worth every second!

Now you’re ready to slice up this beauty and serve! Each bite will be an explosion of creamy ganache complemented by vibrant blueberries—a true triumph in dessert creation!

Perfecting the Cooking Process

Start with the tart shell; bake it until golden, then cool while preparing the blueberry ganache for perfect texture and flavor.

Add Your Touch

Feel free to swap blueberries for raspberries or add a splash of lemon zest for an extra zing that will elevate your tart.

Storing & Reheating

Store the Blueberry Ganache Tart in an airtight container in the fridge for up to three days. nutritious banana cookies Enjoy chilled for the best flavor.

Sharing this recipe brings back memories of my first attempt at making it; I served it at a family gathering, and everyone couldn’t stop raving about how delicious it was!

FAQ

What is a Blueberry Ganache Tart?

A Blueberry Ganache Tart is a dessert featuring a rich chocolate ganache topped with fresh blueberries. refreshing sorbet dessert.

Can I use frozen blueberries for the tart?

Yes, but fresh blueberries give better flavor and texture in this recipe.

How long does the tart last once made?

The tart can last up to three days when stored properly in the fridge.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Blueberry Ganache Tart

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: samuel cullingham
• Total Time: 2 hours 55 minutes (including chilling)
• Yield: 8 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Blueberry Ganache Tart is an elegant yet easy dessert that combines a buttery, crisp tart shell with a rich dark chocolate ganache filling, topped with juicy, fresh blueberries. It’s a stunning centerpiece for any gathering or a luxurious treat for your next sweet craving.

---

Ingredients

Scale 1x2x3x

For the crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/4 cup (30g) powdered sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup (115g) unsalted butter, cold, cut into cubes
• 1 large egg yolk
• 1–2 tablespoons ice-cold water

For the ganache filling:

• 8 oz (225g) dark chocolate (60% to 70% cocoa), finely chopped
• 3/4 cup (180ml) heavy cream
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon pure vanilla extract

For the topping:

• 1 1/2 cups fresh blueberries, washed and dried
• Optional: zest of 1 lemon for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the tart crust:
   • In a mixing bowl or food processor, combine flour, powdered sugar, and salt.
   • Add the cold butter and cut in until the mixture resembles coarse crumbs.
   • Add egg yolk and pulse or mix just until combined. If needed, add ice water, 1 tablespoon at a time, until the dough comes together.
   • Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Bake the crust:
   • Preheat oven to 350°F (175°C).
   • Roll out the dough on a lightly floured surface and press into a 9-inch tart pan with a removable bottom.
   • Prick the base with a fork, line with parchment paper, and fill with pie weights.
   • Bake for 15 minutes, remove weights, and bake an additional 10 minutes or until golden brown. Let cool completely.
3. Make the ganache filling:
   • Heat the heavy cream in a small saucepan until it just begins to simmer.
   • Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then gently stir until smooth.
   • Stir in butter and vanilla until glossy.
4. Assemble the tart:
   • Pour the ganache into the cooled tart shell and smooth the top.
   • Refrigerate for at least 2 hours until the ganache is firm.
5. Decorate and serve:
   • Top the set ganache with fresh blueberries and a sprinkle of lemon zest if using.
   • Serve chilled or at room temperature.

Notes

• For extra crunch, add crushed pistachios or almonds over the blueberries.

• Tart can be made up to 24 hours in advance and stored in the fridge.

• Swap blueberries with raspberries or blackberries for variations.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking, No-Bake (filling)

Nutrition

• Serving Size: 1 slice (1/8 of tart)
• Calories: 430 kcal
• Sugar: 15g
• Sodium: 85mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 90mg