White Chocolate and Blueberry Tart Recipe
This white chocolate and blueberry tart is the perfect combination of rich, creamy filling and fresh fruit, all set in a buttery, crisp crust. It's a simple yet elegant dessert that’s sure to impress at any occasion. Follow the steps below to create this delicious treat!
Ingredients for the Tart Crust:
180 g all-purpose flour
100 g cold butter
50 g sugar
1 egg yolk (from a medium egg)
Ingredients for the White Chocolate Cream:
250 g mascarpone cheese
200 ml heavy cream (30% fat)
150 g white chocolate
Other Ingredients:
300 g blueberries
Instructions:
Step 1: Prepare the Tart Dough In a large bowl, combine 180 g of all-purpose flour, 50 g of sugar, 100 g of cold butter, and 1 egg yolk.
Step 2: Knead the Dough Knead the dough using your hands or a mixer with dough hooks. At first, it may seem too crumbly, but as you work the butter into the flour, it will come together into a ball. Kneading might take a little time, but don't worry if the dough feels sticky. After chilling in the fridge, it will become easy to handle. Shape the dough into a ball, slightly flatten it, wrap it in cling film, and refrigerate for one hour.
Step 3: Prepare the Tart Pan Grease a 24 cm tart pan (ceramic, glass, or metal) with butter. Cut the dough into small pieces and press them into the pan, covering the bottom and sides. Prick the bottom with a fork.
Step 4: Bake the Tart Crust Place the pan with the dough in the fridge for about 20 minutes or in the freezer for 10 minutes. Preheat the oven to 200°C (400°F), then lower the temperature to 180°C (350°F) once the pan is in the oven. Bake the crust for 20-25 minutes until it’s lightly golden. If the dough puffs up, simply prick it with a fork to deflate it. Let the crust cool in the pan.
Step 5: Make the White Chocolate Cream Heat 200 ml of heavy cream in a small saucepan until it’s hot (it can almost boil). Remove from heat and add 150 g of white chocolate, broken into pieces. Stir until the chocolate melts completely and mixes into the cream. Set aside to cool.
Step 6: Chill and Mix with Mascarpone Once the cream and chocolate mixture has cooled, pour it into a taller container and add 250 g of mascarpone cheese. Mix everything together, then refrigerate for one hour, or ideally overnight, for the best consistency.
Step 7: Whisk the Cream After chilling, use an electric mixer to whisk the mixture on high speed until the cream thickens and holds stiff peaks, about 1 minute.
Step 8: Assemble the Tart Spread the thickened cream evenly over the cooled tart crust.
Step 9: Add the Blueberries and Serve Top the cream with fresh, washed, and dried blueberries, and a few mint leaves for garnish. Store the tart in a cool, dark place under a dome for up to 4-5 days.
Enjoy your delicious white chocolate and blueberry tart!