Blueberry White Chocolate Tart

My husband loves the white chocolate blueberry tart at a local wine bar, so when fellow blogger Eva in the Kitchen, celebrated her 100th post with a blackberry white chocolate tart, it was just the push I needed to put together this recipe (which is a little less sweet than Eva’s) while blueberries are in season.

Ed has become such a fan of blueberries, that I’ve been looking for varieties that would do well in Tucson with out mild winters and hot summers. There are a few out there, so when we get back to Arizona, I’m going to try planting a some bushes. It will be a challenge and could turn into a battle for territory and fruit with the ground squirrels that have been frequenting our backyard. I hope it works out. I’ve read that it will be the second year before you have anything to harvest, and that the crop will increase as years go by, so if the future brings an abundance of blueberry recipes, you’ll know that our patch took hold.

The recipe will give you one 9-inch tart or four 4-inch tarts. I used my usual pie crust recipe, adding a bit of sugar to the dough. After blind baking , I added white chocolate ganache, pastry cream and topped with berries. Besides the difference in taste, I love the look of little vanilla seeds in a custard. To me, it just says that luxury.

When our daughters were young, I would have been looking for a quick and easy way to be do this: purchased crust, melted white chocolate rather than ganache, instant vanilla pudding. Oh, who am I kidding, when our daughters were young, all of our desserts were chocolate! 🙂

So whatever path you choose in making this tart, 100% from scratch or with a few shortcuts, I hope it will make a wonderful summertime addition to your dessert lineup.

Blueberry White Chocolate Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Yield: 6 - 8 (9 inch tart) 1x
• Category: Dessert

Print Recipe

Pin Recipe

---

Description

A cool, colorful summer dessert!

---

Ingredients

Scale 1x2x3x

for crust

• 1 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup butter, chilled & cut into small pieces
• 1/4 cup cold water

for ganache

• 1 cup white chocolate chips
• 1/3 cream

for pastry cream

• 1 cup milk
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/2 vanilla bean (or 2 teaspoons vanilla extract)
• 2 tablespoons corn starch
• heaping teaspoon flour
• 2 egg yolks
• 2 tablespoons butter
• pint blueberries

Cook Mode Prevent your screen from going dark

---

Instructions

for the crust

1. Preheat oven to 425
2. Add flour, sugar, salt, and butter to a bowl, cut butter into dry ingredients using two butter knives or pastry blender until it resembles a coarse meal (or pulse in a food processor)
3. Add just enough water to combine dough
4. Wrap dough in plastic and chill for 30 minutes
5. Roll out dough into a 10 – 11 inch circle, on lightly floured surface (also flouring the top of the dough)
6. Place in tart pan, pressing into place, trim edges and poke in several places with a fork to release steam and reduce bumps and bubbles
7. Bake for about 20 minutes, until lightly brown

for the ganache

1. Heat the cream until just about to boil
2. Pour over the chocolate stirring until chocolate melts (if you need more heat, do so gently, over a pan of simmering water)
3. Spread over the bottom of baked pastry
4. Chill

for the pastry cream

1. Add milk to a small sauce pan, reserving a couple of tablespoons
2. Add the sugar and salt to the milk
3. Split the vanilla bean pod and scrap out the seeds, adding them to the milk (if using extract, it will be added later)
4. In a small bowl, whisk the corn starch and flour
5. Whisk the eggs yolks and remaining 2 tablespoons of milk into the corn starch and flour
6. Heat the milk to a simmer, stirring to dissolve sugar
7. Whisk a small amount of the hot milk into the eggs yolks, this keeps them from “cooking” in the next step
8. Pour the egg/milk mixture into the hot milk, stirring constantly, bring to a boil
9. Continue stirring until mixture thickens, remove from heat
10. Strain though a sieve to remove any egg lumps
11. Stir in butter (and vanilla extract if using)
12. Top with plastic wrap, pressing it on top of the hot mixture
13. Cool and spread into ganache filled crust
14. Top with blueberries and chill before serving

---

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.