Blueberry and Chocolate Tart
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 150g |
| All-purpose flour | 250g |
| Sugar | 130g |
| Eggs | 55g |
| Lemon zest | 1 |
| Fine salt | 1 pinch |
| Blueberry jam | 200g |
| Fresh cream | 65g |
| Dark chocolate | 100g |
| Fresh blueberries | to taste |
Instructions:
1. Prepare the Shortcrust Pastry:
- Begin by making the shortcrust pastry. Place the flour, butter, and a pinch of salt into a food processor or mixer.
- Pulse the ingredients together until the mixture becomes crumbly and sand-like in texture.
- Add the sugar, egg, and lemon zest to the mixture. Start mixing again, but reduce the speed of the mixer to ensure everything blends without overworking the dough.
- Once the dough starts to come together, remove it from the mixer and form it into a ball.
2. Rest the Dough:
- Let the dough rest in the fridge for at least 30 minutes to firm up.
- After resting, lightly flour your work surface and roll out the dough with a rolling pin.
- Gently lift the rolled dough and line it into a tart tin or baking dish. Press down gently, making sure the dough fits the base and edges perfectly.
3. Fill and Bake:
- Spread the blueberry jam evenly over the base of the pastry, ensuring a smooth, even layer.
- Preheat your oven to 180°C (350°F), set to static (conventional) mode, and place the tart on the lower rack of the oven.
- Bake for about 40 minutes or until the crust is golden and fully cooked through.
- Once baked, remove the tart from the oven and allow it to cool completely at room temperature.
4. Prepare the Chocolate Ganache:
- While the tart base cools, start making the chocolate ganache. Pour the fresh cream into a small saucepan and heat it gently until it reaches just below boiling point.
- Chop the dark chocolate into small pieces and place it in a heatproof bowl.
- Pour the hot cream over the chopped chocolate and let it sit for a minute to melt.
- Stir continuously with a whisk until the chocolate is fully melted and smooth, ensuring there are no lumps.
- Once the ganache is ready, let it cool for a minute before placing the bowl in a larger bowl filled with ice and water.
- Use an electric hand mixer to beat the ganache for about 3-4 minutes, until it thickens into a fluffy, spreadable texture. Be careful not to overbeat it or the ganache may become too firm to work with.
5. Assemble and Decorate:
- Transfer the cooled ganache into a piping bag fitted with a star nozzle.
- Pipe the ganache in decorative swirls over the cooled blueberry-filled tart, covering it with beautiful patterns.
- Finish the tart by decorating with a few fresh blueberries for an extra touch of color and freshness.
6. Serve and Enjoy:
- Allow the ganache to set for a few minutes before serving.
- Slice and serve your delicious Blueberry and Chocolate Tart as a perfect dessert for any occasion!
Tips:
- Make sure the tart shell is fully cooled before adding the ganache to avoid melting.
- The shortcrust pastry can be made ahead of time and stored in the fridge, making this a great option for planning ahead.
- Experiment with other fruits or jams for different flavor combinations.
Enjoy the delightful contrast between the tangy blueberries and rich chocolate ganache, wrapped in a buttery shortcrust shell. Perfect for any sweet tooth!
