Introduction
Oh, friend, do I have a treat for you today! Picture this: a buttery, flaky crust filled with smooth, dreamy white chocolate ganache, and piled high with fresh, juicy blueberries. It’s the kind of dessert that just screams “happy summer day” or “cozy Sunday afternoon.” This isn’t one of those complicated, all-day projects. Nope! This is that easy recipe you’ll find yourself coming back to again and again because it delivers big on flavor with minimal fuss. It reminds me of my grandma’s kitchen – simple ingredients coming together to make something truly special. Get ready to fall in love with this Blueberry Ganache Tart!
Why You’ll Love This Recipe
- Fast (Once you’ve made the crust, the rest comes together in a snap!)
- Easy (Seriously, no fancy techniques needed!)
- Giftable (Wrap it up for a neighbor or bring it to a potluck!)
- Crowd-pleasing (Who doesn’t love chocolate and berries?!)
Ingredients
Here’s what you’ll need to whip up this beauty. Simple, honest ingredients are the key here!
- 1/2 cup fresh blueberries: Look for plump, firm berries. Fresh is best for that burst of flavor!
- 2 Egg yolks: These add richness and tenderness to our lovely crust.
- 1 cup All-purpose flour: The base of our buttery tart shell.
- 1/2 cup Powdered sugar: Gives the crust a touch of sweetness and that delicate melt-in-your-mouth texture.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
- 1/2 tsp Vanilla extract: A little splash of warmth for the crust.
- 12 tbsp White chocolate chips: Choose a good quality brand you love, it makes a difference in the ganache!
- 9 tbsp cold Butter, cut into cubes: Make sure it’s nice and cold! This is crucial for a flaky crust.
- 6 tbsp Heavy cream: This will create our smooth, luxurious white chocolate ganache.
How to Make It
Alright, let’s get baking! Follow these simple steps, and you’ll have a gorgeous tart in no time.
Step 1: Make the Tart Crust
In a food processor, pulse together the flour, powdered sugar, and a pinch of salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. In a small bowl, whisk together the egg yolks and vanilla extract. Drizzle the egg mixture into the food processor and pulse just until the dough starts to come together. It shouldn’t be a wet dough, but rather look crumbly but holds together when you pinch it. Turn the dough out onto a clean surface and gently press it together into a disc. Don’t overwork it! Wrap the disc in plastic wrap and chill in the refrigerator for at least 30 minutes.
Once chilled, you have a couple of options. You can roll the dough out gently between two sheets of parchment paper and then ease it into a 9-inch tart pan (one with a removable bottom is easiest!). Or, you can simply press the dough evenly into the bottom and up the sides of the tart pan using your fingers. This dough is pretty forgiving for pressing! Prick the bottom of the tart shell all over with a fork. For the best result and to prevent shrinking, I like to partially blind bake it. Line the crust with parchment paper or foil and fill with pie weights, dried beans, or rice. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes until the edges are lightly golden. Remove the weights and paper, and bake for another 5-10 minutes until the bottom looks dry and set. Let the crust cool completely on a wire rack.
Step 2: Make the White Chocolate Ganache
While your tart shell cools, let’s make the magic happen! Place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges – don’t let it boil vigorously! Pour the hot cream over the white chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, starting in the center of the bowl, gently whisk in small circles, working your way outwards, until the ganache is completely smooth and glossy. It might look like it won’t come together at first, but keep whisking gently! If there are still a few stubborn lumps, you can place the bowl over a very gently simmering pot of water (a double boiler) for a minute or two, whisking constantly, but be careful not to overheat white chocolate!
Step 3: Assemble and Chill
Pour the warm, smooth white chocolate ganache into the cooled tart crust, spreading it evenly with a spatula. Now for the star berries! Scatter the fresh blueberries generously over the top of the ganache. You can arrange them neatly or just sprinkle them on – whatever makes you happy! Pop the tart into the refrigerator and chill for at least 2-3 hours, or until the ganache is completely set. This is the hardest part… waiting!
Substitutions & Additions
This recipe is lovely as is, but feel free to play around!
- Different Chocolate: Not a white chocolate fan? Use milk or dark chocolate chips instead! The ratio of cream to chocolate might need slight adjusting (you usually need a little less cream for milk/dark chocolate), but it works beautifully.
- Other Berries: Swap the blueberries for raspberries, strawberries, or a mix of your favorite berries.
- A Little Zing: Stir a teaspoon of lemon zest into the ganache or sprinkle it over the finished tart for brightness.
- Nutty Crunch: Sprinkle some toasted slivered almonds or chopped pistachios over the top with the berries.
- Extra Indulgence: Serve with a dollop of fresh whipped cream!
Tips for Success
Here are a few little things I’ve learned along the way to help your tart turn out perfect:
- Cold Butter is Your Friend: For a tender, flaky crust, make sure your butter is really cold when you pulse it in. Those little pieces of butter melting in the oven create steam, which makes layers.
- Don’t Overwork the Dough: Mix the crust dough just until it comes together. Overworking can make it tough.
- Chill the Crust: Don’t skip that chilling step! It helps the gluten relax and makes the dough easier to handle and prevents shrinking during baking.
- Be Patient with Ganache: When pouring hot cream over chocolate, let it sit! Letting the heat penetrate helps melt the chocolate evenly before you start whisking. Whisk gently.
- Chill Time is Essential: The ganache needs time to set up properly in the fridge. Resist the urge to cut into it too early!
How to Store It
This tart is best stored in the refrigerator. Cover it loosely with plastic wrap or foil, or keep it in an airtight container if you have one big enough. It will keep well in the fridge for about 3-4 days. The crust might soften a little over time, but the flavors will still be delicious!
FAQs
Got questions? I’ve got answers!
Can I use frozen blueberries?
Fresh blueberries are definitely preferred here as frozen ones can bleed color and release too much liquid. If you absolutely must use frozen, thaw them completely and drain them very well before adding them to the tart. You might even want to pat them dry gently with paper towels.
My white chocolate ganache looks lumpy or separated. What happened?
This usually happens if the chocolate wasn’t fully melted or the mixture got too hot or cold during whisking. Make sure the cream was hot enough to melt the chocolate initially. If it looks separated, sometimes a tiny splash of room temperature cream added while gently whisking can bring it back together. Don’t overheat it trying to fix it!
Can I make the components ahead of time?
Absolutely! You can make and bake the tart crust a day in advance and store it at room temperature. The ganache can also be made ahead and stored in an airtight container in the fridge. You’ll need to gently rewarm it slightly (very low heat or short bursts in the microwave) and whisk it again until smooth before pouring it into the tart shell. Assemble the tart closer to when you plan to serve it.
Dreamy White Chocolate Blueberry Ganache Tart
Equipment
- Food processor
- Small bowl
- Plastic wrap
- Refrigerator
- 9-inch tart pan with a removable bottom is easiest
- Parchment paper or foil for blind baking
- Fork for pricking crust
- pie weights, dried beans, or rice for blind baking
- Wire rack
- Heatproof bowl
- Small saucepan
- Whisk
- Spatula
- Airtight container (optional, for storage/making ahead)
Ingredients
For the Tart Crust
For the White Chocolate Ganache
For Assembly
- 1 cup All-purpose flour The base of our buttery tart shell.
- 0.5 cup Powdered sugar Gives the crust a touch of sweetness and that delicate melt-in-your-mouth texture.
- Salt Just a pinch to balance the sweetness and enhance all the flavors.
- 9 tbsp cold Butter, cut into cubes Make sure it's nice and cold! This is crucial for a flaky crust.
- 2 Egg yolks These add richness and tenderness to our lovely crust.
- 0.5 tsp Vanilla extract A little splash of warmth for the crust.
- 12 tbsp White chocolate chips Choose a good quality brand you love, it makes a difference in the ganache!
- 6 tbsp Heavy cream This will create our smooth, luxurious white chocolate ganache.
- 0.5 cup fresh blueberries Look for plump, firm berries. Fresh is best for that burst of flavor!
Instructions
- In a food processor, pulse together the flour, powdered sugar, and a pinch of salt until combined.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- In a small bowl, whisk together the egg yolks and vanilla extract.
- Drizzle the egg mixture into the food processor and pulse just until the dough starts to come together. It shouldn't be a wet dough, but rather look crumbly but holds together when you pinch it.
- Turn the dough out onto a clean surface and gently press it together into a disc.
- Wrap the disc in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, you have a couple of options. You can roll the dough out gently between two sheets of parchment paper and then ease it into a 9-inch tart pan (one with a removable bottom is easiest!). Or, you can simply press the dough evenly into the bottom and up the sides of the tart pan using your fingers.
- Prick the bottom of the tart shell all over with a fork.
- For the best result and to prevent shrinking, line the crust with parchment paper or foil and fill with pie weights, dried beans, or rice.
- Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes until the edges are lightly golden.
- Remove the weights and paper, and bake for another 5-10 minutes until the bottom looks dry and set.
- Let the crust cool completely on a wire rack.
- Place the white chocolate chips in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges – don't let it boil vigorously!
- Pour the hot cream over the white chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
- Then, starting in the center of the bowl, gently whisk in small circles, working your way outwards, until the ganache is completely smooth and glossy.
- If there are still a few stubborn lumps, you can place the bowl over a very gently simmering pot of water (a double boiler) for a minute or two, whisking constantly, but be careful not to overheat white chocolate!
- Pour the warm, smooth white chocolate ganache into the cooled tart crust, spreading it evenly with a spatula.
- Scatter the fresh blueberries generously over the top of the ganache.
- Pop the tart into the refrigerator and chill for at least 2-3 hours, or until the ganache is completely set.
Notes
- Cold Butter is Your Friend: For a tender, flaky crust, make sure your butter is really cold when you pulse it in.
- Don't Overwork the Dough: Mix the crust dough just until it comes together. Overworking can make it tough.
- Chill the Crust: Don't skip that chilling step! It helps the gluten relax and makes the dough easier to handle and prevents shrinking during baking.
- Be Patient with Ganache: When pouring hot cream over chocolate, let it sit! Letting the heat penetrate helps melt the chocolate evenly before you start whisking. Whisk gently.
- Chill Time is Essential: The ganache needs time to set up properly in the fridge. Resist the urge to cut into it too early! Substitutions & Additions:
- Different Chocolate: Use milk or dark chocolate chips instead (may need slight cream adjustment).
- Other Berries: Swap blueberries for raspberries, strawberries, or a mix.
- A Little Zing: Stir a teaspoon of lemon zest into the ganache or sprinkle over the finished tart.
- Nutty Crunch: Sprinkle toasted slivered almonds or chopped pistachios over the top.
- Extra Indulgence: Serve with a dollop of fresh whipped cream! How to Store It:
- Store in the refrigerator.
- Cover loosely with plastic wrap or foil, or in an airtight container.
- Keeps well for about 3-4 days.
- Crust might soften slightly over time. FAQs:
- Can I use frozen blueberries? Fresh are preferred. If using frozen, thaw completely, drain very well, and pat dry.
- Lumpy/Separated Ganache? Ensure chocolate is fully melted and not too hot/cold. Try adding a tiny splash of room temperature cream while whisking gently.
- Can I make components ahead? Yes. Bake and cool crust a day ahead (store at room temp). Make ganache ahead (store in fridge, rewarm gently and whisk before using). Assemble closer to serving time.