Recipe: Tasty Blueberry Ganache Tart

Delicious, fresh and Yummy.

Blueberry Ganache Tart. Creating a super easy, no bake chocolate tart with a crunchy crust, chocolate mousse filling, and fresh blueberries as a topping. I actually surprised myself with this creation. Fill the bases with the ganache.

Blueberry Ganache Tart Place tart shell on a tray and bake until golden, rotating tray ½ way through baking. HOMEMADE BLUEBERRY FILLING RECIPE FOR CAKES, PIES & DESSERTS This homemade blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. You can cook Blueberry Ganache Tart using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Blueberry Ganache Tart

  1. It's of Pastry.
  2. Prepare 70 g of butter, cold and diced.
  3. You need 115 g of plain flour.
  4. You need 1 tbsp of icing sugar.
  5. Prepare 1 tbsp of cold water.
  6. It's Pinch of salt.
  7. You need of Ganache.
  8. Prepare 125 g of blueberries.
  9. It's 120 g of thickened cream.
  10. Prepare 150 g of white chocolate callets.

This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making Ganache and Assembly. Place chocolate in a medium bowl. Heat cream in a small saucepan until. Blueberries are by far my favorite berry , and this has been true for as long as I can remember.

Blueberry Ganache Tart instructions

  1. For the pastry, place flour, salt and sugar in a stand mixer bowl and stir till combined. With a flat beater attached, add in cold butter dices and mix till the butter crumbles into the flour. Add water and mix till the dough comes together. Wrap the dough in plastic wrap and chill for 10 mins..
  2. Roll the pastry into tart rings, poke the base with fork and chill for another 10 mins. Once chilled, bake the pastry for 10 mins at 200 Celsius..
  3. Grate some cocoa butter in the hot tart base and let cool..
  4. For the ganache, place blueberries in a saucepan with quarter cup of water and cook, squishing the berries to break down. Once all berries are broken and releases juice, add in the cream. Heat slightly over low heat and pour over the white chocolate..
  5. Using an immersion blender, blend and emulsify the ganache to fully incorporate. Sieve the ganache to remove the berries skin. Let the ganache to cool slightly..
  6. Fill tarts will cooled ganache and place filled tarts in the fridge for 6-8 hours or until set..
  7. (Optional) Decorate with fresh blueberries or gold leaf..

Something about their color (blue), their size (tiny). Bring the cream, glucose, blueberry puree and butter to a boil. Add the tempered milk and dark Immediately pour the ganache into the frame. Raspberry ganache tart with a beautiful berry flavour from fresh raspberries. An easy and romantic dessert for Valentine's day.