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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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