The dough will need to chill for about 2 hours before you can roll it out, so plan accordingly. Similar to the process of making cookies, butter and sugar is creamed together, then an egg, salt and flour is added and combined to make a soft cookie dough. It uses one of the most forgiving doughs in the pastry game - the sweet tart crust, aka pâté sucrée.
The crust used for this tart couldn't be more simple. Making the Sweet Tart Crust (pâté sucrée) I have also tested this with white chocolate chips and while it does work for the most part, but there is a significant difference in quality, taste, and texture. For this tart, I use Callebaut white chocolate chunks. Use the good quality white chocolate if you can find (or spend the money on it). Frozen berries do not need to be thawed prior to cooking down. Must be at room temperature for the sweet tart crust. And let's not forget that this color is au natural, so talk about a total stunnaaaaaaa! Ingredients for Blueberry White Chocolate Ganache Tart It's sweet, yet you get a slight tang from the blueberry, followed by the blueberry flavor at the end. The texture is silky smooth, even more so if you allow it to come to temperature for a while before eating it. While I'm not typically a huge fan of white chocolate, I was incredibly surprised at how much I truly enjoy this tart. This Blueberry White Chocolate Ganache Tart is the product of my fiancé lovingly asking me to make something with white chocolate. As an Amazon Affiliate, I earn at no cost to you.
Silky smooth white chocolate ganache is mixed with blueberry puree to create a bold color and subtle flavor. This Blueberry White Chocolate Ganache Tart is a unique twist on a classic.
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