Blueberry Ganache Tart. Creating a super easy, no bake chocolate tart with a crunchy crust, chocolate mousse filling, and fresh blueberries as a topping. I actually surprised myself with this creation. Fill the bases with the ganache.

Raspberry ganache tart with a beautiful berry flavour from fresh raspberries. An easy and romantic dessert for Valentine's day. This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens. You can have Blueberry Ganache Tart using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Blueberry Ganache Tart

Prepare of Pastry.
It's 70 g of butter, cold and diced.
Prepare 115 g of plain flour.
It's 1 tbsp of icing sugar.
Prepare 1 tbsp of cold water.
It's Pinch of salt.
You need of Ganache.
You need 125 g of blueberries.
Prepare 120 g of thickened cream.
Prepare 150 g of white chocolate callets.

Chocolate tart is best stored refrigerated, but can stay at room temperature for several hours. These fresh blueberry tarts have a deliciously textured homemade crust and are packed full of Category: Dessert. Keywords: blueberry tarts, homemade tart crust, tart recipe. Blueberries are my favorite berries and I especially like to make blueberry desserts, like these little My mini blueberry tarts are made with a flaky, butter crust and filled with plump, juicy blueberries.

Blueberry Ganache Tart instructions

For the pastry, place flour, salt and sugar in a stand mixer bowl and stir till combined. With a flat beater attached, add in cold butter dices and mix till the butter crumbles into the flour. Add water and mix till the dough comes together. Wrap the dough in plastic wrap and chill for 10 mins..
Roll the pastry into tart rings, poke the base with fork and chill for another 10 mins. Once chilled, bake the pastry for 10 mins at 200 Celsius..
Grate some cocoa butter in the hot tart base and let cool..
For the ganache, place blueberries in a saucepan with quarter cup of water and cook, squishing the berries to break down. Once all berries are broken and releases juice, add in the cream. Heat slightly over low heat and pour over the white chocolate..
Using an immersion blender, blend and emulsify the ganache to fully incorporate. Sieve the ganache to remove the berries skin. Let the ganache to cool slightly..
Fill tarts will cooled ganache and place filled tarts in the fridge for 6-8 hours or until set..
(Optional) Decorate with fresh blueberries or gold leaf..

Blueberries are by far my favorite berry, and this has been true for as long as I can remember. Something about their color (blue), their size (tiny), and their taste. An easy tart recipe with fresh blueberries wrapped in a simple, buttery crust. Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of.