Sweet Blueberry Tart (Print Version)

# Ingredients:

01 - 1 cup plain flour (used for the crust).
02 - A small pinch of salt (used in the crust).
03 - ½ cup icing sugar (crust ingredient).
04 - 9 tbsp chilled butter (used for making the crust).
05 - 2 yolks from eggs (mixed into the crust dough).
06 - ½ tsp vanilla essence (adds flavor to the crust).
07 - ½ cup fresh blueberries (about 25-30, for making ganache).
08 - 12 tbsp white chocolate chips (ganache ingredient).
09 - 6 tbsp heavy cream (used to make ganache).

# Instructions:

01 - In a big bowl, sift the salt, icing sugar, and flour together.
02 - Dice the cold butter into tiny cubes and mash it into the flour mixture until it looks like small crumbs.
03 - Pour in egg yolks and a bit of vanilla. Stir everything carefully until blended.
04 - Roll the dough into two separate balls, wrap them well, and chill in the fridge for about an hour.
05 - Flatten and roll one of the dough balls. Shape it into tart pans, pressing firmly onto the sides.
06 - Trim away extra dough with a rolling pin, then use a fork to poke some holes in the base.
07 - Pop the tarts back into the fridge for 15 minutes and set the oven to 375°F (190°C).
08 - Cover the dough with foil and fill it up with pie weights.
09 - Bake for 10 minutes, then pull off the foil and bake another 5 minutes till golden. Allow it to fully cool.
10 - Mash fresh blueberries in a small pan, mix in cream, then cook gently for 10 minutes until the liquid turns purple.
11 - Press the blueberry and cream mix through a strainer right onto white chocolate chips. Stir till silky.
12 - Let the melted ganache mixture cool naturally till it's no longer warm.
13 - Scoop the cooled ganache evenly into the cooled tart crusts.
14 - Pop the filled tarts into the freezer and let them sit for a minimum of 3 hours or overnight.

# Notes:

01 - You’ll love these tarts—sweet white chocolate meets juicy blueberries in every bite.

Back