Blackberry infused white chocolate ganache in a sweet tart shortbread crust and topped with fresh blackberries, mint, edible flowers and gold sugar pearls, what is there not to love? This blackberry white chocolate tart is as simple to make as it is pretty and delicious, and is sure to impress family and friends.
I love this filling. It is incredibly versatile as you can switch out the blackberries for any other berry (strawberries and raspberries are extra dreamy here) and it's super delicious. And the color is a stunner. No food coloring here, it is totally natural from the blackberries. You can also halve or quarter blackberries and scatter them over the tart crust before adding the ganache for extra pops of blackberry flavor.
Why You Will Love This Recipe
- This sweet tart shell, or a pâte sucrée is tender and crisp, with a slight crumble in texture, similar to a that of a shortbread cookie. It's the perfect foundation to most any filling, and can be made in a food processor.
- The blackberry white chocolate filling is rich, velvety and melt in your mouth.
- This tart is simple and straightforward to make with few ingredients but big on flavor, texture and beauty.
- Easy to follow recipe with step by step photo instructions.
Sweet tart crust - fully baked
White chocolate - chopped, or higher quality chips (I like Guittard or Ghirardelli.)
Fine sea salt
Blackberries - fresh or frozen
Vanilla extract or paste
Fresh blackberries, mint, food safe blossoms/flowers and gold pearls - for decorating
Before beginning the recipe, prepare the sweet tart crust. Check out my post on sweet tart dough for the recipe, and step by step instructions on how to make this dough and fully bake the tart. Let the tart shell cool before starting the filling.
- Combine the white chocolate and pinch of salt in a large bowl.
- Combine the cream and blackberries in a medium saucepan over medium low heat.
- Bring the mixture to a simmer, mashing the blackberries as you stir. Crushing the berries while the mixture slowly comes to a simmer infuses the cream with the blackberry juice.
- Once the mixture has come to a simmer (bubbling around the edges of the pot), strain the mixture over the chopped white chocolate. Press down on the blackberry mixture firmly with the back of a spoon to get out as much liquid (and flavor) as possible. Discard the remaining pulp and seeds.
- Let the cream and chocolate sit for a full minute before stirring. Add the vanilla extract/paste.
- Gently whisk together the white chocolate and the cream/berry mixture until the white chocolate is smooth and melted.
- Pour the smooth ganache into the fully baked tart shell and chill in the refrigerator until the ganache as firmed up, about a hour and a half to two hours.
- Decorate the tart with fresh blackberries, mint, sugar pearls and fresh flowers.
- Be creative when decorating. Decorating options for this tart are endless. I decorated the tart with fresh blackberries, mint leaves, edible flowers and gold sugar pearls. I really wanted to emphasize the dark purple of the tart, so I chose fuchsia, gold and the green as the color palette. Chamomile flowers would also look beautiful as well as violets and pansies. Start with making a basic design or shape with the blackberries. Add the mint leaves, followed by the edible flowers. I did tear some of the petals of the edible flowers to also add to the design. Finish by placing a few gold sugar pearls.
- Whisk the ganache slowly, from the center outwards to avoid incorporating too much air, which can lead to air bubbles on the surface of the tart. Pop in bubbles with a toothpick before placing in the refrigerator.
Storage and Freezing
This tart can be served chilled or room temperature. Leftovers can be covered tightly with plastic wrap and stored in the refrigerator for up to 3 days. Any longer and the tart crust starts to get soft.
It can be frozen for up to 3 months. I like to store frozen tarts double bagged in large freezer bags. Thaw in the refrigerator overnight before serving.
Microwave the ganache for 20-30 second increments, stirring gently for a full minute after each increment until melted and smooth. Be careful not to overheat or keep in the microwave too long or the ganache can break.
The ganache does not get super hard in the fridge. It's creamy but sturdy, similar in softness to a chewy caramel.
You can also make this tart in a 9- 9 ½" pie plate. Prepare the crust as directed, just replacing the tart pan with the pie plate.
White chocolate can be incredibly finicky when it comes to ganache. It's important to use a higher quality white chocolate that has a higher cocoa butter content (around 35%). Some good brands to use are Ghirardelli white chocolate bars, Guittard white chocolate bars or chips, Callebaut callets or Valrhona feves.
Many brands of white chocolate chips lack the cocoa butter percentages that are good for melting. Chips are also formulated to hold their shape when baking so melting chips can be difficult, resulting in a texture that will not be silky and smooth, but sticky and thick.
If you make this blackberry white chocolate tart, let me know! Drop a comment or tag me on Instagram.
More Blackberry Recipes You Will Love
Blackberry White Chocolate Tart
Sweet Tart Crust
- 1 prepared sweet tart crust (fully baked)
- 2 cups white chocolate, finely chopped You can also use higher quality chocolate chips - I recommend Guittard
- ¼ teaspoon fine sea salt
- 1 ¼ cups blackberries
- ½ cup heavy whipping cream
- ½ teaspoon vanilla bean extract or paste
- Blackberries, mint, edible flowers and gold sugar pearls, for decorating
- Place the chopped white chocolate and salt into a large bowl and set aside.2 cups white chocolate, finely chopped, ¼ teaspoon fine sea salt
- In a medium sauce pan, over medium-low heat, combine the blackberries and cream.1 ¼ cups blackberries, ½ cup heavy whipping cream
- As the mixture slowly heats up, mash the blackberries.
- Once the mixture has began to simmer (bubbles around the edges), remove from heat.
- Strain the blackberry/cream mixture over the chocolate with a fine mesh sieve. Press down on the blackberry mixture firmly with the back of a spoon to get out as much liquid (and flavor) as possible. Discard the remaining pulp and seeds.
- Let the mixture sit for a minute or two. Add the vanilla bean paste.½ teaspoon vanilla bean extract or paste
- Slowly whisk the ganache from the center of the bowl outward until the cream and chocolate are full combined, smooth and melted.
- If there is any pieces of unmelted chocolate microwave in 20-30 second increments, gently whisking after each increment. Do not overheat or the ganache can split.
- Pour the smooth ganache into the tart shell. Pop any air bubbles that rise to the surface with a toothpick.1 prepared sweet tart crust (fully baked)
- Chill the tart in the fridge for 2 hours, or until set.
- Decorate the tart with blackberries, mint, edible flowers and gold sugar pearls. Serve the tart chilled or room temperature.Blackberries, mint, edible flowers and gold sugar pearls, for decorating