Blueberry White Chocolate Ganache Tart

Sweet Tart Dough

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Add in the egg and mix until incorporated, then scrape down the sides. Add the flour and mix on low until just incorporated.

Wrap the dough in plastic wrap and flatten into a 1 inch thick disc. Place in the fridge for about two hours.

Remove the dough from the fridge and plastic wrap and allow it to sit at room temperature for about 15 minutes. Lightly flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later. Roll the dough so it’s about 2 inches wider than the tart pan.

Transfer the dough to the pan and press it into the bottom, corners, and sides of the tart pan. Roll the rolling pin over the top of the pan to remove the excess dough, then use any of the scraps to patch holes or weak spots.

Transfer to the freezer for 15 minutes, and preheat the oven to 325℉. Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shell with parchment paper and fill completely with pie weights (or dried beans/rice).

Bake for 10 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. When done, the middle of the tart should not look moist or raw. Remove the pan to a wire rack to cool completely.

Blueberry White Chocolate Ganache

In a small saucepan over medium heat, cook down the blueberries, mashing with the back of a wooden spoon, until juices develop and the liquid starts to bubble.

Using a fine mesh strainer, strain the blueberry mixture into a bowl. Measure out ¼ cup of the strained blueberry liquid and set aside.

Add the chopped white chocolate to a heatproof bowl and set aside. In a saucepan over medium high heat, bring the heavy cream to a simmer, stirring occasionally so it doesn’t burn on the bottom. Once simmering, pour the hot cream over the chocolate, add the blueberry liquid and vanilla extract and allow it to stand for about a minute. After a minute, stir (not whisk) the mixture until it comes together and is smooth and glossy. Stir from the center the whole time to bring the mixture together.

Pour the blueberry white chocolate ganache into the cooled tart shell and place in the fridge for two hours to set.

Before serving, allow the tart to come to room temperature for about 30 minutes.

Swiss Meringue

Fill a saucepan with about 1 inch of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.

To the bowl, add the egg whites, sugar, and salt and whisk to combine. Continue lightly whisking until the mixture is warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking. If you have a thermometer, cook it to around 160℉. It should feel rather warm, but not hot.

One the mixture is ready, add it to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer) and whip on medium speed for about a minute. Turn to high speed and whip until stiff peaks form. Once the meringue hits stiff peaks, add the vanilla then mix once more to combine. The meringue is ready when the bowl can be turned upside down without any movement or sliding.

Pipe on any decoration of your choosing.