Jump to RecipePrint Recipe
Hi everyone! This is Sierra, and I’m back with a recipe I’ve been working on for 2 weeks: blueberry ganache tarts!
There is a famous Korean bakery called Pan Honesta, known for their chocolate and matcha ganache tarts. Sadly, I’ve never had the opportunity to try them myself, but they inspired me to create my own ganache tart recipe with blueberry. Before we dive into how to make the tart, let’s go over a few things we need to keep in mind when making a tart crust as they are crucial in forming a perfect ganache tart.
Everything You Need to Know About Tart Crusts
I’ve been experimenting with different ingredients and methods of making tart crust for 2 weeks, and I finally settled on a formula that I am happy with. I’ve made so many iterations of tart crust that our fridge is overflowing with tart crusts at the moment.
The most common problem I faced in all of these trials was the crust shrinking or collapsing while baking. It would look perfect when I molded the dough to the tin, but in the oven, the walls would shrink to half its size. After lots of trial and error, I finally found a combination of ingredients and techniques that prevents the walls from shrinking.
One of the first things I learned was to just use egg yolks instead of whole eggs. The egg yolks help make the dough more pliable for rolling, as well as add some structure to the dough when baking. With this method alone, the collapsing crust problem significantly decreased.
Another important learning was to not use any water in the dough, if possible. When water and flour combine, they form gluten, which makes the dough elastic and more prone to shrinking. Along the same lines, it is also important to refrigerate the dough for a sufficient amount of time before rolling it out and molding it to the tin. While this step may be time-consuming, it allows the gluten in the dough to relax, making it both easier to roll out and less likely to shrink in the oven.
When rolling the dough out, be careful not to roll it too thin. If the crust is too thin, then again it won’t be able to hold its shape in the oven. Instead, aim to roll the dough to an even 1/4 inch thick all over. I found that this was the perfect thickness so that there is plenty of room for the ganache but was thick enough to not collapse.
A few other tricks I learned along the way include poking holes all over the bottom of the crust before baking, lining the crust with aluminum foil, and using pie weights. The holes and pie weights help prevent the bottom of the crust from ballooning up in the oven, and the aluminum foil helps the dough hold its shape, especially the bottom of the crust. However, after 10 minutes of baking, we do want to remove the aluminum foil and weights so that the inside of the crust can get baked once the dough shape has set.
With these tricks, I can now consistently make delicious, buttery, but light tart crusts that don’t shrink in the oven!
Blueberry Ganache Tart?
You might be wondering what in the world inspired me to make a blueberry ganache tart. I had actually started with making normal chocolate and matcha ganache tarts, but I realized these two flavors were too common. Moreover, I’ve already had plenty of chocolate and matcha pastries in the past. Then I remembered how popular ube has been, but without ube powder at home I figured mixing blUeBErry and white chocolate together would create a similar beautiful purple color.
This turned out to be a phenomenal combination! The gorgeous deep purple ganache has a slight tartness of the blueberries complemented by the sweetness of the white chocolate, creating a well-balanced taste. I experimented with both frozen and fresh blueberries: the ganache with frozen blueberries turned out with a darker, deeper purple while the one with fresh blueberries were a lighter shade of purple. Both taste amazingly fresh!
The ganache made in this recipe may be a bit more runny than the ganache you’re used to, but that is by design. In order to make it more solid, you would have to add more white chocolate, which would overwhelm the blueberry flavor. To make the ganache not too runny, I recommend putting it in the freezer for a few hours, preferably overnight, before eating it.
There can be many types of ganache for a tart, but this blueberry ganache tart was one of the best tasting tarts I’ve ever eaten.
What are you waiting for? Let’s get started!
If you like our recipes, subscribe to our newsletter and follow us on Facebook, Instagram, Pinterest, Yummly, and Twitter to stay in touch for the latest updates!
The Original Blueberry Ganache Tart
4 from 70 votes
Recipe by Sierra ParkCourse: DessertCuisine: WesternDifficulty: Advanced
Servings
4
servings
Prep time
2
hours
Cooking time
15
minutes
Not only is this tart strikingly beautiful, but it has a perfectly balanced flavor as well. The tartness of the blueberries complements the sweetness of the white chocolate to create a completely unique ganache filling.
Ingredients
- Tart Crust
1 cup all-purpose flour
1/2 cup powdered sugar
Salt
9 tbsp cold butter
2 egg yolks
1/2 tsp vanilla extract
- Blueberry Ganache
1/2 cup fresh blueberries (about 25-30)
6 tbsp heavy cream
12 tbsp white chocolate chips
- Equipment
4-inch tart tins
Large mixing bowl
Mesh sieve
Pastry cutter (or 2 forks)
Silicone spatula
Rolling pin
Pie weights (dry rice or beans work as well)
Small pot
Whisk
Directions
- Tart Crust
- Sift flour, powdered sugar, and a pinch of salt together into a large mixing bowl
- Cut the butter into small 1/2 inch cubes, and add to the dry ingredients. Using the pastry cutter, cut the butter into the flour mixture until it resembles course cornmeal
- Add egg yolks and vanilla extract. Using the spatula, mix the ingredients until they just combine
- Use your hands to shape the dough into a ball. Cut the dough in half, as it will make it easier to roll out later, and wrap each ball with saran wrap and chill in the fridge for at least an hour
- Take out one ball of dough and roll it into a round shape until it’s about 1/4 inch thick. Usually, I divide the ball in half again since that makes it easier to roll into a nice even thickness, since this half of the dough will make the crust for two tarts
- Gently drape the rolled out dough into the tart tin and lightly press the dough into the sides. Make sure to fit the dough tightly in the mold so there is no gap between the dough and the tin. Be careful not to stretch the dough while doing this, as it will cause the crust to shrink while it bakes
- To remove the excess dough from the tin, roll over the top of the tin with the rolling pin. Then, use a fork to gently poke the bottoms of the tart crust, making sure not to poke a hole all the way through
- Repeat steps 5 through 7 with the other half of the dough in the fridge to make the other two tart crusts
- Chill the tart tins in the fridge for another 15 minutes. In the meantime, preheat the oven to 375°F
- After you take the tarts out again, line the dough with aluminum foil and weigh them down with pie weights
- Bake for 10 minutes, then remove the aluminum foil and pie weights. Bake for another 5 minutes, until the crust is golden brown
- Let the tart crusts cool before filling with ganache
- Blueberry Ganache
- While the tart is baking in the oven, put blueberries in a small pot and smash with a whisk or fork until none of them are still whole.
- Add heavy cream and warm up over low heat. Keep squishing the blueberries until they lose all shape, and the mixture looks purple. This should take about 10 minutes. Turn off the heat when you start to see bubbles forming
- In a small bowl, add white chocolate chips. Pour the hot mixture in through a mesh sieve to remove the blueberries and whisk together until it becomes smooth
- Let ganache cool to room temperature before pouring into the crusts
- Assemble
- When both the crusts and ganache have cooled, carefully spoon the ganache into the crusts
- Place the assembled tarts in the freezer for at least 3 hours (or overnight) to let the ganache set a bit.
Like this recipe?
Follow @theminichefcom on Instagram
Like this recipe?
Follow @theminichefcom on Pinterest
Pin this image and follow us onPinterest
Like this recipe? Don’t forget to rate and share it with your friends!
38 Comments
Oliver
May 21, 2020 at 7:15 pm·Reply
if using frozen blueberries, do you defrost them before putting them in the saucepan or just toss them straight in?
Sierra Park
May 21, 2020 at 8:56 pm·Reply
Since you’re going to heat the blueberries anyway, you can just use the frozen ones directly.
Yvette
May 22, 2020 at 5:00 pm·Reply
Could these be made in a regular tart 9″ dish? If so, would it change the amounts for the ingredients?
Sierra Park
May 22, 2020 at 5:21 pm·Reply
These can definitely be made in a regular tart dish! We haven’t tried it, but the dough should be enough. However, you’ll probably need to increase the amount of ganache you make. I would suggest you try making 1.5x the ganache in the recipe, since if you make too much you can always use it for something else.
JEAN
May 23, 2020 at 2:40 pm·Reply
I made these today. The dough was wonderful to work with and I had no problem getting it in the tart pans. The blueberry ganache was so, so, so good. Simple to make too. The color is as advertised! I got 6 tarts out of the recipe with 10cm tart pans.
Sierra Park
May 23, 2020 at 2:47 pm·Reply
Thank you so much! Glad you enjoyed them!
Amy
May 22, 2020 at 8:15 pm·Reply
Have you tried other chocolate, like Milk and Dark. I figure you lose the purple coloring but what about the taste?
Sierra Park
May 22, 2020 at 10:12 pm·Reply
It’ll probably be less sweet, and you’ll definitely lose the purple color. Give it a try and let us know how it goes!
May 25, 2020 at 8:53 am·Reply
How unique! I have never seen a blueberry ganache. It is such a lovely color!
Dianne
June 1, 2020 at 8:39 am·Reply
What did you garnish the finished tarts with (the white specs) to create that kind of starry night look?
Sierra Park
June 1, 2020 at 9:18 am·Reply
It’s powdered sugar!
DK
June 5, 2020 at 6:58 pm·Reply
Thinking of using this as a filling for a boccone dolce/pavlova type thing. Would the body of it work or is it too heavy? Thank you! It is so pretty!
Sierra Park
June 5, 2020 at 9:59 pm·Reply
Are you asking about using it as a topping for the pavlova? If so, you could probably use a bit, but the ganache is definitely a bit heavy as it contains chocolate and heavy cream.
Lynette Gilbert
June 21, 2020 at 9:35 pm·Reply
I have never made a tart. How do you get it out of the pan with the ganache in it without making a mess? 12 tablespoons seem an odd way to measure. Would that be 6 ounces (3/4 Cup)? Just how runny is the ganache so I know if I have made it right. Will it stay in a slice shape or just ooze?
You can remove the crust from the tin while you cool it before you add the ganache, or if your tin has a removable bottom, then you should be able to just lift the tart straight out of the tin with the ganache in it. 12 tablespoons is the same as 3/4 cup. At room temperature, the ganache will be a bit runny, but if you freeze it for a few hours it shouldn’t ooze when you cut it.
Hannah
July 21, 2020 at 4:30 pm·Reply
Do you need to cover the assembled tarts before putting them in the freezer?
Sierra Park
July 21, 2020 at 4:33 pm·Reply
Nope, but there’s no harm in putting them in a container
Caroline
August 5, 2020 at 8:11 pm·Reply
I’d never baked anything like this before, but fell in love with the photos of these when you shared them on reddit and had to try it!
I ended up making one large one in an 11 inch tart pan. I struggled with the crust a bit, probably because that’s a large size for the amount of dough, but I made it work. In the future I’ll probably either make a little more dough or get some smaller tart tins.
It turned out so pretty and purple and tasted absolutely amazing! I’m definitely adding this to my recipe box and will be making it again!
Sierra Park
August 6, 2020 at 12:07 am·Reply
We’re so happy to hear that! Thank you!
KATIE
August 31, 2020 at 8:22 pm·Reply
Can the entire tart be frozen after baked?
Sierra Park
August 31, 2020 at 8:37 pm·Reply
Hi Katie! Definitely after cooled! I like mine softly frozen and cold so I do that too 🙂
Stacey
October 7, 2020 at 2:10 am·Reply
How long would you say I could keep these in the freezer before consuming?! I’ve made far too many lol
Sierra Park
October 9, 2020 at 1:20 pm·Reply
Hmm we’re not sure exactly but probably not for much longer than a month in an airtight container or wrapped.
October 13, 2020 at 10:58 am·Reply
This looks so good! Do you use this crust for any other recipes?
Sierra Park
October 18, 2020 at 12:42 pm·Reply
Yup! We use it in our Fresh Fruit Tart with Pineapple-Lemon Curd Filling recipe!
October 13, 2020 at 10:59 am·Reply
Thanks for sharing! Does it keep long in the freezer?
Sierra Park
October 18, 2020 at 12:43 pm·Reply
They should last for up to a month in the freezer if stored properly!
November 22, 2020 at 2:34 am·Reply
Do I have to rinse the frozen blueberries before mashing them?
Sierra Park
November 25, 2020 at 9:27 am·Reply
Nope! You can use them directly from the freezer
Carol Thomas
December 11, 2020 at 3:45 pm·Reply
I’m very interested in trying this tart, does it have to be frozen, can I put it in the fridge to harden up? Also will it completely melt if served at room temp?
Sierra Park
December 12, 2020 at 5:38 pm·Reply
If you put it in the fridge, it won’t be completely solid. It’ll definitely be solidified enough to eat though if you eat it straight from the fridge. At room temperature, the ganache won’t be completely melted but will definitely not be solid (if you cut it, the filling will start dripping).
Asuzena
December 23, 2020 at 11:13 pm·Reply
I love how each step in your recipe has a picture so we know exactly what to look for when making it. I cant wait to try it
Shyanne
January 11, 2021 at 3:23 pm·Reply
I can’t seem to get the dough to set correctly go be able to roll it. After the hour in the fride , I take it out but when I go to roll it, it goes immediately gummy and breaks down.
Sierra Park
January 20, 2021 at 9:44 pm·Reply
Hi! If it’s falling apart as soon as you roll it, that means the dough is probably too dry. If that’s the case, I would recommend adding just a little bit of water along with the eggs when forming the dough (about 1 teaspoon of water) and see if that helps bring the dough together better.
Nik
January 13, 2021 at 7:29 am·Reply
The crust turned out wonderful and the color and texture of the ganache was spot on as well. However, it tasted like white chocolate with, maybe, the slightest hint of blueberry and I was straining to find that. I always find that white chocolate is overpowering maybe it’s just my palate. Is it possible to adjust the blueberry to chocolate ratio without compromising the texture necessary for setting up?
Sierra Park
January 20, 2021 at 9:36 pm·Reply
I’m so glad that it turned out well! Unfortunately, I think it’ll be difficult to increase the ratio of blueberries to chocolate without resulting in a even more liquidy ganache. We’ve never tried it, but one thing I can think of to try would be to increase the amount of blueberries but cook them by themselves for a bit until they become mushy and thicken up. Then add the heavy cream and continue with the recipe. Not sure if this will work, but if you try it, please let us know!
Anonymous
June 16, 2021 at 7:53 pm·Reply
If made and frozen or chilled a few days prior could they be served at an outdoor event during the summer or would the chocolate likely melt?
Sierra Park
June 18, 2021 at 9:52 pm·Reply
Unfortunately, they would probably melt pretty quickly if served in the summer heat. You could try keeping them in a cooler and that should keep them solid enough to eat
