Chocolate Tart with Blueberry Ganache
This decadent Blueberry Tarte is a visual and flavorful masterpiece, defined by its striking color contrast. The rich, dark chocolate and almond flour base provides a deep, fudgy foundation that perfectly offsets with its vibrant purple topping ganache, made from a luscious blend of white chocolate and concentrated blueberry puree. It’s an elegant, gluten-free dessert that looks as sophisticated as it tastes, making it a showstopper for any occasion.
Equipment
- 1 round cake tin 24 cm Ø (9 inch)
- 2 small sauce pan
- 1 microwave-proof dish
- 1 mixing bowl
- 1 electric mixer
Ingredients
For the tart base
- 4 medium eggs
- 50 gr sugar (1/4 cup)
- 200 gr dark chocolate couverture (1⅓ cups)
- 200 gr butter melted (1¾ sticks / 7 oz.)
- 100 ml milk (½ cup)
- 130 gr almond flour (1½ cups)
For the ganache
- 300 gr fresh blueberries (or sour cherries - 10.5 oz.)
- 300 gr white couverture (1½ cups)
- 80 gr whipped cream (⅓ cups)
For the topping
- some whole fresh blueberries
- some grated white couverture
Instructions
Preparing the tart base
- In a microwave-proof bowl combine the milk, the dark chocolate and the butter and melt carefully in the microwave-oven. Do not boil the mixture or else you will have to wait until it cooled down enough.
- In the meantime, combine in a bowl the eggs with the sugar and beat on high with the electric mixer until foamy. This can take up to 5-8 minutes. The foamier the better.
- Add the chocolate mixture to the eggs and fold under until well mixed. Then add the almond flour and fold under.
- Line a round baking tin (24 cm Ø) with a baking sheet. Also cover the sides of the tin with baking sheet (add some butter on the sides to stick the sheets). Add the dough and bake for 30 minutes without air in the oven.
- When the tart is ready remove from the oven and let cool in the baking tin (appr. 30 minutes). Do not remove the rim of the baking tin.
Alternatively, for the base, cut the dark chocolate and butter into small pieces and melt them in a double boiler/ bain-marie.
Preparing the ganache
- In a pot add the blueberries (or cherries) and cook in the beginning on medium heat (on a scale of 9 use the 4-5) until the berries start soften. Then increase the heat to 6-7 and let cook until mushy. Stir well during this time so that they don't get burned. When soft, mix with a blender. Let cook for another 5-8 minutes.
- In another pot melt the white chocolate with the liquid whipped cream in the microwave (or as previous in a double boiler / bain-marie). When melted, stir into the hot blueberry mush and stir well.
- Let cool until lukewarm.
Finishing the tart
- When the tart has cooled, add the ganache and spread evenly on top of the tart. Place the baking tin in the fridge for at least 6 hours or over night.
- Remove the baking ring and the baking paper, set on a plate, and garnish with grated white chocolate or sprinkles and fruits.
