Blueberry and White Chocolate Tart
This elegant Blueberry and White Chocolate Tart combines a buttery ricotta shortcrust pastry with a sweet layer of blueberry jam and a luxurious white chocolate ganache. Topped with fresh blueberries and white chocolate shavings, it's a perfect dessert for any occasion.
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.