blueberry ganache tart recipe
Bake, Dessert

The Original Blueberry Ganache Tart 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

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!

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The Original Blueberry Ganache Tart

4 from 26 votes
Recipe by Sierra Park Course: 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 bowlblueberry ganache tart flour sifted
  • 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 cornmealblueberry ganache tart butter addedblueberry ganache tart cornmeal flour
  • Add egg yolks and vanilla extract. Using the spatula, mix the ingredients until they just combineblueberry ganache tart eggs addedblueberry ganache tart dough forming
  • 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 hourblueberry ganache tart dough dividedblueberry ganache tart wrap dough
  • 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 tartsblueberry ganache tart dough rolled out
  • 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 bakesblueberry ganache tart dough draped in tin
  • 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 throughblueberry ganache tart rolling pin to remove excess doughblueberry ganache tart dough with holes poked
  • 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 weightsblueberry ganache tart with aluminum foil and pie weights
  • Bake for 10 minutes, then remove the aluminum foil and pie weights. Bake for another 5 minutes, until the crust is golden brownblueberry ganache tart aluminum foil removed
  • 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.blueberry ganache tart blueberries in pot
  • 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 formingblueberry ganache tart blueberries with heavy creamblueberry ganache tart heavy cream done heating
  • 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 smoothblueberry ganache tart blueberries through sieveblueberry ganache tart blueberry heavy cream with chocolateblueberry ganache tart ganache finished
  • 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.

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The Original Blueberry Ganache Tart Recipe

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21 Comments

  1. if using frozen blueberries, do you defrost them before putting them in the saucepan or just toss them straight in?

    • Sierra Park

      Since you’re going to heat the blueberries anyway, you can just use the frozen ones directly.

  2. Could these be made in a regular tart 9″ dish? If so, would it change the amounts for the ingredients?

    • Sierra Park

      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.

      • 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.

  3. Have you tried other chocolate, like Milk and Dark. I figure you lose the purple coloring but what about the taste?

    • Sierra Park

      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!

  4. How unique! I have never seen a blueberry ganache. It is such a lovely color!

  5. What did you garnish the finished tarts with (the white specs) to create that kind of starry night look?

  6. 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

      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.

  7. Lynette Gilbert

    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?

    • Sierra Park

      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.

  8. Do you need to cover the assembled tarts before putting them in the freezer?

  9. 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!

  10. Can the entire tart be frozen after baked?

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