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White Chocolate Blackberry Tart

White Chocolate Blackberry Tart

Blackberry infused white chocolate ganache in a shortbread tart shell
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Prep Time 15 mins
Cook Time 25 mins
Chill 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Servings 8 servings

Ingredients
  

Sweet Tart Crust

Blackberry Ganache

  • 2 cups (340g) white chocolate, finely chopped You can also use a higher quality chocolate chip - I recommend Guittard
  • ¼ teaspoon fine sea salt
  • 1 ¼ cups (150g) blackberries
  • ½ cup (114g) heavy whipping cream
  • ½ teaspoon pure vanilla bean paste
  • Blackberries, mint, edible flowers and gold sugar pearls, for decorating

Instructions
 

  • Place the chopped white chocolate and salt into a large bowl and set aside.
  • In a medium, heavy bottomed sauce pan, over medium-low heat, combine the blackberries and cream.
  • As the mixture slowly heats up, use a potato masher to mash the blackberries.
  • Once the mixture has began to simmer (bubbles around the edges), remove from heat.
  • Push the blackberry/cream mixture into fine mesh sieve to strain the mixture into the bowl of the white chocolate. Discard the solids. 
  • Let the mixture sit for a minute or two. Add the vanilla bean paste.
  • Slowly whisk the ganache from the center of the bowl outward until the cream and chocolate are combined.
  • If there is any pieces of unmelted chocolate microwave in 10 second increments, gently whisking after each increment.
  • Pour the smooth ganache into the tart shell. Pop any air bubbles that rise to the surface with a toothpick.
  • Chill the tart in the fridge for 1 hour, or until totally set.
  • Decorate the tart with blackberries, mint, edible flowers and gold sugar pearls.

Notes

Store the blackberry white chocolate tart in the refrigerator for up to 5 days.
Keyword blackberry, blackberry ganache,, blackberry tart, tart, white chocolate, white chocolate gananche
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