Blueberry Ganache Tart

Cook down fresh blueberries and pass them through a sieve.

Add hot heavy cream to white chocolate.

Add the blueberry puree and vanilla extract.

Allow it to stand for one minute, then stir.

Stir until the mixture completely comes together.

Pour the blueberry ganache into a blind-baked tart crust.

Allow the ganache to set, then top with swiss meringue or fresh whipped cream.

"I absolutely loved making this! I wasn't sure I was going to get that amazing colour for my ganache, but it looked exactly the same!"

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