The Original Blueberry Ganache Tart is a visually stunning and delectable dessert that combines a buttery, flaky tart crust with a velvety white chocolate ganache infused with fresh blueberry juice. This tart offers a delightful balance of sweetness and tanginess, with the rich ganache providing a smooth and creamy texture. Its deep purple hue, derived naturally from the blueberries, adds an elegant touch, making it an impressive centerpiece for any occasion. Whether served at a dinner party or as a special treat, this tart is sure to captivate both the eyes and the palate.

Ingredients

For the Tart Crust:

• 1 cup all-purpose flour
  
  

• ½ cup powdered sugar
  
  

• Pinch of salt
  
  

• 9 tbsp cold unsalted butter, cut into ½-inch cubes
  
  

• 2 egg yolks
  
  

• ½ tsp vanilla extract

For the Blueberry Ganache:

• ½ cup fresh blueberries (about 25–30)
  
  

• 6 tbsp heavy cream
  
  

• 12 tbsp white chocolate chips
  
  

Directions

1. Prepare the Tart Crust:
   
   

   • In a large mixing bowl, sift together the all-purpose flour, powdered sugar, and a pinch of salt.
     
     

   • Add the cold butter cubes to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse cornmeal.
     
     

   • Add the egg yolks and vanilla extract. Mix with a silicone spatula until the dough just comes together.
     
     

   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
     
     

   • After chilling, roll out the dough on a lightly floured surface to about ⅛-inch thickness.
     
     

   • Carefully transfer the rolled dough to a tart pan, pressing it into the bottom and sides. Trim any excess dough.
     
     

   • Place the tart shell in the refrigerator for 15 minutes to chill.
     
     

   • Preheat the oven to 350°F (175°C).
     
     

   • Line the chilled tart shell with parchment paper and fill with pie weights or dry beans.
     
     

   • Bake for 10 minutes, then remove the weights and parchment paper.
     
     

   • Continue baking for an additional 5 minutes, or until the crust is lightly golden.
     
     

   • Allow the tart crust to cool completely.
     
     

2. Prepare the Blueberry Ganache:
   
   

   • In a small saucepan over medium heat, combine the fresh blueberries and heavy cream. Cook, mashing the blueberries with the back of a spoon, until the berries release their juice and the mixture becomes a thick syrup, about 10 minutes.
     
     

   • Remove from heat and pass the mixture through a fine mesh sieve to strain out the solids, collecting the blueberry-infused cream. Measure out ¼ cup of the strained blueberry cream.
     
     

   • Place the white chocolate chips in a heatproof bowl.
     
     

   • In a separate saucepan, heat the remaining heavy cream until it just begins to simmer.
     
     

   • Pour the hot cream over the white chocolate chips and let it sit for 1 minute to soften.
     
     

   • Stir the mixture until smooth and fully combined.
     
     

   • Add the reserved ¼ cup of blueberry-infused cream to the white chocolate mixture, stirring until the ganache is smooth and well incorporated.
     
     

   • Allow the ganache to cool to room temperature.
     
     

3. Assemble the Tart:
   
   

   • Once the tart crust and ganache have cooled, pour the blueberry ganache into the cooled tart shell.
     
     

   • Smooth the top with a spatula to ensure an even layer.
     
     

   • Refrigerate the tart for at least 2 hours, or until the ganache is set.
     
     

4. Serve:
   
   

   • Before serving, garnish the tart with fresh blueberries, edible flowers, or a light dusting of powdered sugar, if desired.
     
     

   • Slice and serve chilled for the best flavor and texture.
     
     

Nutritional Information (per serving)

• Calories: Approximately 430 kcal
  
  

• Protein: 4g
  
  

• Fat: 27g
  
  

  • Saturated Fat: 15g
    
    

• Carbohydrates: 46g
  
  

  • Fiber: 2g
    
    

  • Sugars: 26g
    
    

• Sodium: 90mg
  
  

• Cholesterol: 75mg