White Chocolate & Blueberry Ganache Tart
This tart combines luxuriously smooth white chocolate with vibrant, first-of-the-season blueberries gently simmered with the herbal sweetness of Galliano Vanilla, all nestled in a golden, buttery crust. Pair this dessert with these BC VQA wines: Inniskillin Okanagan Riesling Icewine or See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6 - 8
2 cups (500 ml) fresh blueberries, plus more for garnish
½ cup (125 ml) Galliano Liqueur
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) cornstarch, dissolved in 2 tsp (10 ml) water
12 oz (340 g) white chocolate, cut into ½-in (1.25 cm) chunks
1 cup (250 ml) whipping cream
1 × 10-in (25 cm) baked and cooled Pâte Sucrée Tart Shell, make ahead, recipe follows
fresh mint leaves, for garnish
edible flowers, for garnish
dollops of whipped cream, for garnish (optional)
PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
1 cup (250 ml) icing sugar
½ tsp (2.5 ml) salt
¾ cup (180 ml) unsalted butter, room temperature
1 egg, room temperature
1 tsp (5 ml) vodka or gin
2½ cups (625 ml) all-purpose flour, plus more for dusting
Instructions
- In a small saucepan over medium heat, combine blueberries, Galliano and sugar and bring to a simmer. Mash gently with a potato masher or fork and cook until thickened to a heavy syrup consistency, about 20 minutes. Add lemon juice and cornstarch-water mixture, stir until thickened and remove from heat.
- Place white chocolate in a heatproof bowl.
- In a separate saucepan over medium heat, bring cream to a simmer, then pour over white chocolate. Let sit for about 3 minutes to soften chocolate slightly, then stir until smooth. Fold in blueberry mixture.
- Pour filling into baked and cooled tart shell, then transfer to refrigerator until set, at least 3 hours.
- Garnish with fresh blueberries, mint leaves, a few edible flowers and dollops of whipped cream, if using.
- PÂTE SUCRÉE TART SHELL | Makes 1 × 10-in (25 cm) tart shell
- Chill 2 cups (500 ml) baking beads or dry beans.
- In a small bowl, sift icing sugar and salt.
- In bowl of a stand mixer fitted with paddle attachment, combine butter and sifted sugar mixture. Mix at low speed for about 2 minutes. Add egg and vodka, then raise mixer speed to medium and mix for another 2 minutes, scraping down sides of bowl as needed. Add flour and mix on low speed for about 30 seconds, just until dry flour is no longer visible.
- Transfer dough to a lightly floured surface and bring together until just combined, then form into a disc. Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 48 hours ahead.
- On a lightly floured surface, roll pastry to ⅛- to ¼-in (0.3 to 0.6 cm) thick. Cut out a 13-in (32.5 cm) circle of pastry and transfer to a 10-in (25 cm) tart pan with removable bottom. Press dough gently into edges of pan and trim overhanging edges. Transfer to refrigerator and chill for 30 minutes.
- Preheat oven to 350 F (175 C).
- Place tart shell on a baking tray, then line it with parchment and fill with chilled baking beads or dry beans. Transfer to oven and bake for about 20 minutes, until edges of pastry are golden brown. Remove from oven and carefully remove parchment and baking beads or beans. Lower oven temperature to 325 F (160 C) and continue to bake tart shell for about 20 more minutes, until evenly browned. Let cool to room temperature.
- Leftover dough and trim can be reformed and used for cookies or baked into decorative shapes for garnish. Baked tart shell can be wrapped in plastic wrap and stored at room temperature for up to 1 day or frozen for up to 3 weeks.