The Original Blueberry Ganache Tart

Tarts are among the most beloved desserts in culinary traditions around the world, celebrated for their exquisite balance of flavors and textures. Whether served at an elegant dinner party or enjoyed as a simple afternoon treat, tarts offer an undeniable charm that captivates dessert lovers. Among the many variations, the Original Blueberry Ganache Tart stands out, featuring a delightful combination of luscious blueberry filling and rich chocolate ganache. This dessert not only pleases the palate but also creates a stunning visual centerpiece that is sure to impress guests.

Discover the deliciously divine Original Blueberry Ganache Tart, a dessert that harmoniously blends sweet blueberries and rich chocolate ganache. This stunning tart is not just a treat for the taste buds but a visual delight perfect for any occasion. Our detailed recipe guides you through creating a flaky crust, luscious filling, and silky ganache. Ideal for summer celebrations or dinner parties, it’s sure to impress! #BlueberryTart #DessertRecipes #Baking #DessertIdeas #HomemadeGoodness

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Ingredients

For the Tart Crust:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup powdered sugar

1/4 tsp salt

1/2 cup unsalted butter, cold and cubed

1 large egg yolk

1-2 tbsp cold water

For the Blueberry Filling:

2 cups fresh blueberries (or frozen, thawed)

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch

1/2 tsp vanilla extract

For the Ganache:

8 oz dark chocolate, chopped

1/2 cup heavy cream

1 tbsp unsalted butter

For Garnish (optional):

Whipped cream

Fresh blueberries

Mint leaves

Instructions

Prepare the Tart Crust:

- In a large mixing bowl, combine flour, cocoa powder, powdered sugar, and salt. Add the cold butter and mix until crumbly.

- Stir in the egg yolk and add cold water one tablespoon at a time until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

- Preheat your oven to 350°F (175°C).

Roll Out the Dough:

- On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press it into the pan and trim any excess. Use a fork to poke holes in the bottom to prevent bubbling.

Blind Bake the Crust:

- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for an additional 10-15 minutes until set. Allow to cool completely.

Prepare the Blueberry Filling:

- In a medium saucepan over medium heat, combine blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Cook until the blueberries begin to burst and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.

Make the Ganache:

- In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add the chopped dark chocolate and butter. Stir until melted and smooth.

Assemble the Tart:

- Pour the blueberry mixture evenly into the cooled tart shell. Then, pour the ganache over the blueberries, ensuring it covers them all.

Chill the Tart:

- Refrigerate the assembled tart for at least 2 hours to set the ganache.

Serve:

- Before serving, garnish with whipped cream, additional blueberries, and fresh mint leaves if desired. Slice and enjoy!

Prep Time: 30 mins | Total Time: 3 hrs | Servings: 8-10 slices