This Blueberry White Chocolate Ganache Tart is a unique twist on a classic. Silky smooth white chocolate ganache is mixed with blueberry puree to create a bold color and subtle flavor.
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This Blueberry White Chocolate Ganache Tart is the product of my fiancé lovingly asking me to make something with white chocolate. While I’m not typically a huge fan of white chocolate, I was incredibly surprised at how much I truly enjoy this tart. The texture is silky smooth, even more so if you allow it to come to temperature for a while before eating it. It’s sweet, yet you get a slight tang from the blueberry, followed by the blueberry flavor at the end. And let’s not forget that this color is au natural, so talk about a total stunnaaaaaaa!
Ingredients for Blueberry White Chocolate Ganache Tart
- Unsalted butter. Must be at room temperature for the sweet tart crust.
- Granulated sugar.
- All-purpose flour.
- Eggs. One large egg, room temperature.
- Blueberries. Fresh or frozen works. Frozen berries do not need to be thawed prior to cooking down.
- White chocolate. Use the good quality white chocolate if you can find (or spend the money on it). For this tart, I use Callebaut white chocolate chunks. I have also tested this with white chocolate chips and while it does work for the most part, but there is a significant difference in quality, taste, and texture.
- Heavy whipping cream.
Making the Sweet Tart Crust (pâté sucrée)
The crust used for this tart couldn’t be more simple. It uses one of the most forgiving doughs in the pastry game – the sweet tart crust, aka pâté sucrée. Similar to the process of making cookies, butter and sugar is creamed together, then an egg, salt and flour is added and combined to make a soft cookie dough.
The dough will need to chill for about 2 hours before you can roll it out, so plan accordingly. Once chilled, the dough will get rolled out to 1/8″-1/4″ thick and transferred to an 8″ or 9″ tart pan with a removable bottom.
Follow my step by step Sweet Tart Crust instructions to create the perfect tart crust.
How to make white chocolate ganache (with blueberry)
Start by cooking down the blueberries in a small saucepan over medium heat. Use the back of a wooden spoon to start mashing them to break them down and remove as many juices as possible. Once liquid and bubbling, pass the puree through a fine mesh sieve, then measure out 1/4 cup of the blueberry liquid.
In another saucepan, heat the heavy whipping cream until it just comes to a simmer. Stir it occasionally so nothing burns on the bottom. During this time, chop the white chocolate and add it to a glass or metal mixing bowl.
When the heavy whipping cream comes to a simmer, pour it over the chopped chocolate, add the blueberry puree and vanilla, and allow it to stand for a full minute. Skipping the 1 minute stand could result in a split ganache.
After the minute is up, use a small spatula or spoon to stir the mixture together. Mix from the center, slowly moving outwards until the mixture is completely homogenous. Pour the blueberry white chocolate ganache into the tart pan and carefully transfer it to the fridge, uncovered for 2 hours minimum.
Yes, but try not to. White chocolate is trickier to work with than other chocolates due to the high fat and milk solid content. The better quality of chocolate, the better it will melt. Chocolate chips have additives in them that actually try to prevent melting, and this becomes even more of an issue with white chocolate. If using white chocolate chips, you will likely have pieces that don’t melt. Simply remove them by straining the ganache through a fine mesh sieve into the cooled tart shell.
This is likely because the cream was too hot or it didn’t stand for long enough before stirring. Because white chocolate only has milk solids (rather than cocoa solids and milk solids), there are fewer solids to absorb the melting cocoa butter (aka fat) which is how it splits and becomes oily and grainy.
If your ganache splits, stir it over a double boiler – that usually does the trick. If it still doesn’t come together, add a small amount of milk (or even water) at a time and stir until it’s smooth.
Looking for more tart recipes?
Blueberry White Chocolate Ganache Tart
- Stand mixer with paddle attachment, or handheld mixer
- 8 or 9 inch tart pan with removable bottom
- Pie weights, or dried rice/beans
- Piping tips and bags, optional
Sweet Tart Dough
- 6 T unsalted butter room temperature (85g)
- ⅓ cup granulated sugar 67g
- ⅛ tsp kosher salt
- 1 large egg room temperature
- 1 ¼ cup + 2T all-purpose flour 165g
- 1 cup fresh or frozen blueberries
- 12 oz white chocolate chopped
- 1 cup heavy whipping cream 238 g
- 1 tsp vanilla paste or extract
- 2 large egg whites
- ½ cup granulated sugar 100g
- Pinch salt
- 1 tsp vanilla paste or extract
Sweet Tart Dough
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Add in the egg and mix until incorporated, then scrape down the sides. Add the flour and mix on low until just incorporated.
- Wrap the dough in plastic wrap and flatten into a 1 inch thick disc. Place in the fridge for about two hours.
- Remove the dough from the fridge and plastic wrap and allow it to sit at room temperature for about 15 minutes. Lightly flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later. Roll the dough so it’s about 2 inches wider than the tart pan.
- Transfer the dough to the pan and press it into the bottom, corners, and sides of the tart pan. Roll the rolling pin over the top of the pan to remove the excess dough, then use any of the scraps to patch holes or weak spots.
- Transfer to the freezer for 15 minutes, and preheat the oven to 325℉. Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shell with parchment paper and fill completely with pie weights (or dried beans/rice).
- Bake for 10 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. When done, the middle of the tart should not look moist or raw. Remove the pan to a wire rack to cool completely.
Blueberry White Chocolate Ganache
- In a small saucepan over medium heat, cook down the blueberries, mashing with the back of a wooden spoon, until juices develop and the liquid starts to bubble.
- Using a fine mesh strainer, strain the blueberry mixture into a bowl. Measure out ¼ cup of the strained blueberry liquid and set aside.
- Add the chopped white chocolate to a heatproof bowl and set aside. In a saucepan over medium high heat, bring the heavy cream to a simmer, stirring occasionally so it doesn’t burn on the bottom. Once simmering, pour the hot cream over the chocolate, add the blueberry liquid and vanilla extract and allow it to stand for about a minute. After a minute, stir (not whisk) the mixture until it comes together and is smooth and glossy. Stir from the center the whole time to bring the mixture together.
- Pour the blueberry white chocolate ganache into the cooled tart shell and place in the fridge for two hours to set.
- Before serving, allow the tart to come to room temperature for about 30 minutes.
- Fill a saucepan with about 1 inch of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
- To the bowl, add the egg whites, sugar, and salt and whisk to combine. Continue lightly whisking until the mixture is warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking. If you have a thermometer, cook it to around 160℉. It should feel rather warm, but not hot.
- One the mixture is ready, add it to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer) and whip on medium speed for about a minute. Turn to high speed and whip until stiff peaks form. Once the meringue hits stiff peaks, add the vanilla then mix once more to combine. The meringue is ready when the bowl can be turned upside down without any movement or sliding.
- Pipe on any decoration of your choosing.