Indulge in this elegant dessert that perfectly balances the sweetness of white chocolate with the tartness of blueberries. The base, made from ricotta shortcrust pastry, adds a unique richness, while the vibrant blueberry jam and creamy white chocolate ganache complete this irresistible tart. Let’s dive into the steps to create this delicious treat!]
What You’ll Need for the Blueberry and White Chocolate Tart
For the Ricotta Shortcrust Pastry:
- 200 g ricotta
- 1 egg
- Grated peel of 1 lemon 🍋
- 300 g farina 00 (or all-purpose flour)
- 1/2 teaspoon baking powder
- 120 g sugar
- 40 g butter
- 1 pinch of salt
For the White Chocolate Ganache:
- 160 ml fresh cream
- 200 g white chocolate (chopped)
Additionally:
- Blueberry jam 🫐 (as needed)
To Decorate:
- Fresh blueberries 🫐
- White chocolate (shavings or curls)
Crafting the Perfect Ricotta Pastry Base for Your Tart
In a food processor, combine the ricotta, egg, lemon zest, flour, baking powder, sugar, butter, and a pinch of salt. Pulse until the dough comes together smoothly. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes. This rest period helps the pastry achieve its signature tenderness.
Rolling and Baking the Ricotta Tart Crust
After the dough has chilled, roll it out on a lightly floured surface and transfer it into a 22 cm tart pan. Make sure to press it into the edges and trim any excess.
Prick the base with a fork to prevent puffing during baking.
Bake the tart shell in a preheated oven at 180°C for about 30 minutes or until it’s a lovely golden color. Let the crust cool completely before assembling the tart.
Creating the White Chocolate Ganache
For the ganache, heat the cream in a small saucepan until it’s just below boiling. Remove from heat and immediately pour it over the chopped white chocolate. Stir the mixture until the chocolate melts completely and the ganache is silky smooth. Set it aside to cool slightly.
Assembling the Blueberry and White Chocolate Tart
Once your tart shell has cooled, spread an even layer of blueberry jam over the base. The tartness of the jam pairs beautifully with the sweetness of the ganache.
Pour the white chocolate ganache over the jam layer, using a spatula to smooth it out into an even layer.
Chilling and Decorating Your Tart
Refrigerate the tart for a few hours to allow the ganache to set fully.
When ready to serve, garnish the tart with fresh blueberries and white chocolate shavings or curls for an elegant finishing touch.
Serving Suggestions for This Luxurious Tart
This tart is perfect for special occasions or a refined dessert to impress your guests. The creamy ganache combined with the fruity jam makes every bite irresistible.
Blueberry and White Chocolate Tart
Ingredients
For the Ricotta Shortcrust Pastry
- 200 g ricotta
- 1 egg
- 1 lemon grated peel
- 300 g farina 00
- ½ tsp baking powder
- 120 g sugar
- 40 g butter
- 1 pinch salt
For the White Chocolate Ganache
- 160 ml fresh cream
- 200 g white chocolate chopped
Additionally and To Decorate
- blueberry jam as much as needed
- fresh blueberries for decoration
- white chocolate shavings or curls for decoration
Instructions
Prepare the Pastry
- In a food processor, mix together the ricotta, egg, lemon zest, flour, baking powder, sugar, butter, and salt until a smooth dough forms.
- Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
Roll and Bake
- Roll out the pastry dough and place it into a 22 cm tart pan. Prick the base with a fork.
- Bake in a preheated oven at 180°C for about 30 minutes until golden. Let it cool completely.
Prepare the Ganache
- Heat the cream until it’s just below boiling, then pour it over the chopped white chocolate. Stir until smooth and fully melted.
Assemble the Tart
- Spread a layer of blueberry jam onto the cooled tart base. Pour the white chocolate ganache over the jam, smoothing it out evenly.
Chill and Decorate
- Refrigerate for a few hours to allow the ganache to set.
- Once firm, decorate with fresh blueberries and white chocolate shavings.
Notes
- For best results, allow the tart to chill for at least 2 hours to set the ganache properly.
- Try using mixed berries for a more vibrant and tangy flavor combination.
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