Print

Blackberry White Chocolate Tart Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 73 reviews

This Blackberry White Chocolate Tart combines a buttery sweet tart crust with a creamy white chocolate ganache infused with fresh blackberries, creating a luscious and elegant dessert. The tart is decorated with fresh blackberries, mint, edible flowers, and gold sugar pearls, making it perfect for special occasions or a sophisticated treat.

Ingredients

Tart Crust

  • 1 prepared sweet tart crust (fully baked)

Ganache Filling

  • 2 cups white chocolate, finely chopped (or high quality chocolate chips, e.g. Guittard recommended)
  • ¼ teaspoon fine sea salt
  • 1 ¼ cups blackberries
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla bean extract or paste

Decoration

  • Blackberries
  • Mint leaves
  • Edible flowers
  • Gold sugar pearls

Instructions

  1. Prepare White Chocolate and Salt: Place the finely chopped white chocolate and sea salt into a large mixing bowl and set aside for melting.
  2. Heat Blackberries and Cream: In a medium saucepan over medium-low heat, combine the blackberries and heavy cream. As the mixture warms, gently mash the blackberries to release their juice and flavor.
  3. Simmer Mixture: Allow the mixture to slowly come to a simmer, with bubbles forming around the edges, then immediately remove from heat to avoid burning.
  4. Strain Mixture: Using a fine mesh sieve, strain the blackberry and cream mixture over the bowl containing the chocolate. Press firmly with the back of a spoon to extract as much liquid and flavor as possible. Discard the remaining blackberry pulp and seeds.
  5. Incorporate Vanilla: Let the mixture sit for a couple of minutes, then add the vanilla bean extract or paste and begin to whisk gently.
  6. Whisk Ganache: Slowly whisk the ganache starting from the center of the bowl outward until the cream and chocolate are fully combined, smooth, and melted together.
  7. Microwave if Needed: If there are unmelted pieces of chocolate remaining, microwave the mixture in 20-30 second intervals, whisking gently after each until smooth. Take care not to overheat, as this can cause the ganache to split.
  8. Fill Tart Shell: Pour the smooth ganache into the fully baked tart crust. Use a toothpick to pop any air bubbles that appear on the surface.
  9. Chill Tart: Place the tart in the refrigerator and chill for at least 2 hours, or until the ganache is fully set.
  10. Decorate and Serve: Garnish the tart with fresh blackberries, mint leaves, edible flowers, and gold sugar pearls. Serve chilled or at room temperature for best flavor.

Notes

  • Use high quality white chocolate for best flavor and texture; Guittard recommended.
  • Ensure the tart crust is fully baked and cooled before filling to avoid sogginess.
  • When mashing blackberries, do so gently to avoid breaking down seeds excessively to keep the ganache smooth.
  • If ganache splits, gently rewarm and whisk again to re-emulsify.
  • This tart is best served within 2 days of preparation for optimal freshness.
  • For a darker chocolate variation, substitute part of white chocolate with milk chocolate, adjusting sweetness accordingly.

Find it online: https://justsosavory.com/blackberry-white-chocolate-tart-recipe/