White Chocolate Wild Blueberry Tart
Servings
8
servingsPrep time
15
minutesCooking time
20
minutesResting time
2
hoursA crisp crust, a silky white chocolate filling, and that tangy burst of wild blueberries — a simple, fresh, and totally irresistible tart that never lasts long!
Ingredients
- Tart crust (or use store-bought)
1 ¼ cups all-purpose flour
2 tbsp icing sugar
¼ tsp salt
½ cup cold butter, diced
1 egg yolk, beaten
3 to 4 tbsp cold water
- Filling
1 ¼ cups white chocolate chips (200 g bag)
½ cup heavy cream (35%)
¼ cup unsalted butter
½ tsp vanilla extract
¼ tsp salt
4 tbsp plain Greek yogurt
1 ⅓ cups Toundra wild blueberries
Icing sugar, for garnish (optional)
Instructions
- Tart crust: If using a store-bought crust, bake according to package instructions, let cool completely, and skip to step 7.
- In a food processor, combine 1 ¼ cups flour, 2 tbsp icing sugar, and ¼ tsp salt. Add ½ cup cold butter and pulse until the mixture resembles coarse crumbs.
- Add the beaten egg yolk, then gradually mix in 3 to 4 tbsp cold water, starting with 2 tbsp, until the dough comes together.
- Shape the dough into a disk about 5 inches in diameter and 1 inch thick. Wrap in plastic wrap and refrigerate for 1 hour (or up to 2 days). Let the dough sit at room temperature for 15 minutes before using.
- On a floured surface, roll out the dough and fit it into a 9-inch tart pan. Trim any excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights (dried beans or rice).
- Bake at 350°F for 12 minutes. Remove the parchment and weights, then bake for another 5 to 7 minutes. Let the crust cool completely.
- In a small saucepan (or in the microwave), gently melt together 1 ¼ cups white chocolate chips (200 g), ½ cup heavy cream, ¼ cup butter, ½ tsp vanilla, and ¼ tsp salt. Do not boil. Remove from heat.
- Whisk in 1 tbsp of Greek yogurt at a time (4 tbsp total). Add 1 cup wild blueberries and fold in gently.
- Pour the filling into the cooled tart crust. Top with an additional ⅓ cup wild blueberries.
- Refrigerate the tart for at least 2 hours before serving. Dust with icing sugar if desired. Store in the refrigerator.
