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!
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if using frozen blueberries, do you defrost them before putting them in the saucepan or just toss them straight in?
Since you’re going to heat the blueberries anyway, you can just use the frozen ones directly.
Could these be made in a regular tart 9″ dish? If so, would it change the amounts for the ingredients?
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.
Thank you so much! Glad you enjoyed them!
Have you tried other chocolate, like Milk and Dark. I figure you lose the purple coloring but what about the taste?
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!
How unique! I have never seen a blueberry ganache. It is such a lovely color!
What did you garnish the finished tarts with (the white specs) to create that kind of starry night look?
It’s powdered sugar!
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!
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.
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.
Do you need to cover the assembled tarts before putting them in the freezer?
Nope, but there’s no harm in putting them in a container
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!
We’re so happy to hear that! Thank you!
Can the entire tart be frozen after baked?
Hi Katie! Definitely after cooled! I like mine softly frozen and cold so I do that too 🙂
How long would you say I could keep these in the freezer before consuming?! I’ve made far too many lol
Hmm we’re not sure exactly but probably not for much longer than a month in an airtight container or wrapped.
This looks so good! Do you use this crust for any other recipes?
Yup! We use it in our Fresh Fruit Tart with Pineapple-Lemon Curd Filling recipe!
Thanks for sharing! Does it keep long in the freezer?
They should last for up to a month in the freezer if stored properly!
Do I have to rinse the frozen blueberries before mashing them?
Nope! You can use them directly from the freezer
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?
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).
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
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.
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.
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?
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!
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?
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