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Classic Blueberry Ganache Tart

An elegant dessert with a nutty almond crust, rich dark chocolate ganache, and a vibrant fresh blueberry topping.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 4 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, French
Calories: 420

Ingredients
  

Almond Shortbread Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour finely ground
  • 0.333 cup granulated sugar
  • 0.25 tsp fine sea salt
  • 0.5 cup unsalted butter cold, cubed
  • 1 egg yolk large
  • 1-2 tbsp ice water as needed
Dark Chocolate Ganache
  • 10 oz dark chocolate 60-70% cacao, finely chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter room temperature
  • 1 pinch sea salt
Blueberry Compote Topping
  • 3 cups fresh blueberries divided
  • 0.333 cup granulated sugar
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 1.5 tbsp cornstarch
  • 2 tbsp cool water for slurry with cornstarch

Equipment

  • 9-inch tart pan with removable bottom
  • Food processor
  • Medium Saucepan
  • Heatproof mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Have a 9-inch tart pan with removable bottom ready.
  2. Make the crust: In a food processor, combine flours, sugar, and salt. Pulse. Add cold butter and pulse to coarse sand. Add yolk and pulse until clumpy, adding ice water if needed.
  3. Press dough evenly into tart pan. Freeze for 15 min. Line with parchment, fill with weights, and bake for 18 min. Remove weights and bake 10-12 min more until golden. Cool completely.
  4. Make the ganache: Place chopped chocolate in a bowl. Heat cream until simmering, then pour over chocolate. Let sit 3-4 min, then whisk until smooth. Whisk in soft butter and salt.
  5. Pour ganache into cooled crust, tilting to spread evenly. Let set at room temp for 1 hour (or chill 20-30 min).
  6. Make the compote: In a saucepan, combine 1.5 cups blueberries, sugar, lemon juice, and zest. Cook over medium heat until berries burst, 5-7 min.
  7. Mix cornstarch with cool water. Whisk slurry into bubbling blueberry mixture. Cook 2-3 min more until thickened. Remove from heat and fold in remaining 1.5 cups fresh blueberries. Cool 15-20 min.
  8. Spoon the warm compote over the set ganache. Refrigerate tart for at least 2-3 hours, or overnight, to set completely before slicing and serving.

Notes

For clean slices, use a hot, clean knife. Tart keeps, covered, in the fridge for up to 4 days.