A crisp, buttery tart shell filled with silky blueberry-infused chocolate ganache, topped with a delicate dusting of powdered sugar. This elegant dessert combines rich chocolate with the subtle fruitiness of blueberries for a unique and sophisticated treat.

Why You’ll Love This Recipe

Rich and Decadent – The smooth ganache filling is infused with fresh blueberries for a luscious texture.
Perfectly Balanced – The sweetness of chocolate pairs beautifully with the tartness of blueberries.
Elegant Presentation – These tarts make a stunning dessert for dinner parties or special occasions.
Make-Ahead Friendly – The tarts can be prepared in advance and chilled until ready to serve.
Customizable – You can experiment with different chocolates and toppings for variations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shell:

all-purpose flour
powdered sugar
salt
unsalted butter, cold and cubed
egg yolk
ice water

For the Blueberry Ganache Filling:

fresh blueberries
heavy cream
dark chocolate, chopped
vanilla extract
honey or sugar

Directions

Preheat oven to 350°F (175°C). Grease tart pans.
In a bowl, combine flour, powdered sugar, and salt. Cut in butter until crumbly.
Add egg yolk and ice water, mixing until a dough forms.
Roll out dough and press into tart pans. Prick with a fork and bake for 12-15 minutes until golden. Let cool.
In a small saucepan, heat blueberries and heavy cream until simmering.
Strain the mixture, then pour hot cream over chopped chocolate. Stir until smooth.
Add vanilla and honey, mixing well.
Pour ganache into cooled tart shells and refrigerate until set.
Dust with powdered sugar and serve.

Servings and Timing

Servings: 6 mini tarts
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 1 hour (including chilling)
Calories: 260 kcal per serving

Variations

White Chocolate Ganache – Swap dark chocolate for white chocolate for a lighter, creamier flavor.
Berry Mix – Use raspberries or blackberries instead of blueberries for a different fruit twist.
Nutty Addition – Add finely chopped hazelnuts or almonds to the tart shell for extra crunch.
Citrus Infusion – Add a touch of lemon or orange zest to the ganache for a refreshing contrast.
Gluten-Free Option – Use a gluten-free flour blend for the tart shell.

Storage/Reheating

Storing: Keep tarts in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unfilled tart shells for up to 2 months. Thaw and fill with ganache before serving.
Serving: Serve chilled or at room temperature for the best texture.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain them first to prevent excess liquid in the ganache.

How do I know when the tart shell is fully baked?

The edges should be lightly golden, and the shell should feel firm to the touch.

What’s the best chocolate to use for ganache?

Use high-quality dark chocolate (60-70% cocoa) for a rich, smooth texture.

Can I make one large tart instead of mini tarts?

Yes, use a standard tart pan and adjust the baking time slightly.

How do I prevent my tart crust from shrinking?

Chill the dough before rolling it out, and don’t stretch it when pressing into the pan.

Can I make these tarts dairy-free?

Yes, use coconut cream instead of heavy cream and dairy-free chocolate.

How long does the ganache take to set?

It usually takes about 30-40 minutes in the refrigerator.

Can I use milk chocolate instead of dark chocolate?

Yes, but the tart will be sweeter and less intense in flavor.

What can I top these tarts with?

Fresh berries, edible flowers, or a drizzle of melted chocolate make great toppings.

Can I serve these warm?

They are best served chilled or at room temperature, as warm ganache will be too soft.

Conclusion

Blueberry ganache tarts are a stunning combination of crisp, buttery crust and rich, fruity chocolate ganache. Whether for an elegant gathering or an indulgent treat at home, these tarts are sure to impress. With endless customization options, you can easily make them your own and enjoy a sophisticated yet simple dessert.

Blueberry Ganache Tart

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A crisp, buttery tart shell filled with silky blueberry-infused chocolate ganache, topped with a light dusting of powdered sugar for an elegant and decadent dessert. Perfect for special occasions or an indulgent treat!

Author: Asma
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including chilling)
Yield: 6 mini tarts 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian

Instructions

Prepare the Tart Shell:
- Preheat oven to 350°F (175°C) and grease tart pans.
- In a bowl, whisk together flour, powdered sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and ice water, mixing just until a dough forms.
- Roll out the dough and press it into tart pans. Prick the bottom with a fork.
- Bake for 12-15 minutes, or until lightly golden. Let cool completely.
Make the Blueberry Ganache:
- In a small saucepan, heat blueberries and heavy cream over medium heat until simmering.
- Mash the blueberries slightly and strain the mixture to remove solids.
- Pour the hot blueberry cream over the chopped dark chocolate, stirring until smooth.
- Mix in vanilla extract and honey.

Assemble the Tarts:
- Pour the blueberry ganache into the cooled tart shells.
- Refrigerate for at least 30 minutes until set.
- Dust with powdered sugar before serving.

Notes

Use milk chocolate instead of dark chocolate for a sweeter ganache.
Garnish with fresh blueberries or edible flowers for a more decorative finish.

The tart shells can be made ahead and stored in an airtight container.