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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