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The White Chocolate Blueberry Tart is a jaw-dropping sweet treat that mixes zesty blueberries with velvety white chocolate filling. The snappy, rich tart shell makes the ideal foundation for the silky filling and plump berries. It's a fantastic choice for celebrations or as a fancy finish to any dinner. You can make it in advance, so it's great when you're busy but still want to wow your friends without too much fuss.
INGREDIENTS- All-purpose flour: 1 cup, makes up the base of your tart shell.
- Powdered sugar: ½ cup, adds sweetness to the shell.
- Salt: A pinch, cuts through sweetness in the shell.
- Cold butter: 9 tbsp, diced, gives that flaky, buttery shell texture.
- Egg yolks: 2, hold the dough together and make the shell richer.
- Vanilla extract: ½ tsp, adds depth to the shell flavor.
- Fresh blueberries: ½ cup, around 25-30, bring that tangy zip to your filling.
- Heavy cream: 6 tbsp, creates that smooth filling texture.
- White chocolate chips: 12 tbsp, melted, form the base of your silky filling.
- Step 12:
- After both crusts and ganache have cooled down, pour ganache into tart shells. Put in freezer at least 3 hours or overnight until set.
- Step 11:
- Let the ganache cool down to room temp.
- Step 10:
- Push the blueberry mix through a mesh strainer into a bowl with your white chocolate chips. Mix until it's all smooth.
- Step 9:
- For your blueberry filling, crush the berries in a small saucepan, pour in the heavy cream, and warm over low heat about 10 minutes until everything turns purple.
- Step 8:
- Put aluminum foil in the shell and fill with pie weights. Bake 10 minutes, take off the foil, and bake 5 more minutes till golden. Let it cool completely.
- Step 7:
- Cool the shells another 15 minutes in the fridge, then heat your oven to 375°F (190°C).
- Step 6:
- Cut away extra dough with a rolling pin and poke holes in the bottom with a fork.
- Step 5:
- Roll one ball of dough into a ¼-inch thick circle and place into tart pans. Press dough firmly against the mold.
- Step 4:
- Form the dough into a ball, cut it in half, wrap each piece, and chill for at least 1 hour.
- Step 3:
- Mix in egg yolks and vanilla extract, stirring lightly until just combined.
- Step 2:
- Chop cold butter into ½-inch chunks and mix into dry stuff until it looks like rough cornmeal.
- Step 1:
- Sift together your flour, powdered sugar, and tiny bit of salt in a big mixing bowl.
- Serve it cold for the tastiest results.
- Keep tarts in the freezer up to 1 week, and let them warm up a bit before eating.
- Want stronger blueberry flavor? Add a tiny bit of blueberry extract to your filling.
- No tart pans? A pie dish works fine, or try mini pans for single servings.
Tips from Well-Known Chefs
- Famous baker Dominique Ansel says to cool the filling until it gets thicker for a smoother result when you fill the shells.
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