Blueberry and Chocolate Tart

Name: Blueberry and Chocolate Tart
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: Butter cold 5.3 oz; Type 00 flour 2 cups; Sugar 0.67 cup; Eggs (about 1 medium) 1.9 oz; Lemon peel 1; Fine salt 1 pinch; Blueberry compote ORGANIC 0.8 cup; Fresh liquid cream ¼ cup; Dark chocolate 3.5 oz; Blueberries to taste

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461

Calories per serving

Vegetarian

Energy Kcal 461
Carbohydrates g 52
of which sugars g 28.1
Protein g 6.5
Fats g 25.2
of which saturated fat g 12.91
Fiber g 1.5
Cholesterol mg 78
Sodium mg 165

Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 8
Note + about 30 minutes of dough resting in the refrigerator

PRESENTATION

The blueberry chocolate tart is, honestly, a real showstopper at any Italian gathering. It is got this classic pasta frolla base, which is great. And listen, this isn't your average fruit tart. Why? It layers sweet blueberry jam and tops it off with a silky chocolate ganache. Seriously good. This jam and chocolate combo creates a moist and extra-rich texture that makes every bite taste really, really special. Across Italy, folks love to experiment with their crostatas—sometimes using ricotta and blueberries up north, or swapping in white chocolate for a lighter touch. But this blueberry ganache tart hits that perfect balance of tender crust, punchy berries, and smooth chocolate. Fancy? A bit. But it's still all about those comfort food vibes. Plus, it's perfect for any occasion.

Slicing into this chocolate blueberry tart after a long dinner feels just right, especially when you want something indulgent and different. The chocolate is rich, almost velvety, and the jam underneath keeps things tangy and fresh. No question, these tarts are a staple at holiday tables or Sunday lunches in Italy, and with the ganache decoration, they look special enough for any celebration. And look, even with its flair, this blueberry tart recipe is the kind you can easily share with family and friends.

There are countless ways to adapt it. Some regions go for fresh blueberries when they are in season, while others play around with dark or white chocolate for their own take on this chocolate dessert. It really brings together the best of Italian baking: local ingredients, simple techniques, and a bit of golden crust in every bite. Grab a slice—maybe with some coffee—and enjoy how the flavors come together in this delicious twist. Whether it's for a special occasion or just a get-together, this tart is sure to impress and delight everyone at the table. Pretty much. You know what I mean?

INGREDIENTS

461

Calories per serving

Ingredients for the dough (for a 8-inch diameter mold): Butter 5.3 oz (150 g) - cold; Type 00 flour 2 cups (250 g); Sugar 0.67 cup (130 g); Eggs 1.9 oz (55 g) - (about 1 medium); Lemon peel 1; Fine salt 1 pinch

for filling: Blueberry compote 0.8 cup (200 g) - ORGANIC

for decorating: Fresh liquid cream ¼ cup (65 g); Dark chocolate 3.5 oz (100 g); Blueberries to taste

Preparation

How to prepare Blueberry and Chocolate Tart

To prepare the blueberry and chocolate tart, start with the shortcrust pastry. In the mixer, pour the flour together with the butter and a pinch of salt 1 and blend until you get a sandy mixture 2. At this point, continue working everything in the mixer, therefore add the sugar 3

the egg 4, the lemon zest, and operate the blades again: this time, however, you should only mix, so lower the speed to mix. As soon as the mixture is compacted 5, transfer it to the work surface and knead for a few moments to obtain a homogeneous dough. Wrap in plastic wrap and let it rest in the refrigerator for at least an hour 6.

Once the shortcrust pastry is cold, take it back, place it on a floured work surface, and beat it vigorously to make it pliable again 7, sprinkle with a pinch of flour, and roll out the dough with a rolling pin 8 until you obtain a disk about 1/2 inch thick, large enough to cover an 8-inch mold (there's no need to butter and flour it first since this dough is very buttery). To help you roll it out, you can wrap the pastry around the rolling pin 9

and then unroll it onto the baking pan 10. Remove the excess dough by running a rolling pin 11 or a knife over the top (the excess dough can be frozen wrapped in film or used to make delicious cookies) and then prick the base with a fork 12.

At this point, pour the blueberry compote 13 and level until it is completely distributed over the entire surface 14. Bake the tart in a preheated static oven at 355°F for 40 minutes on the lowest shelf; once done, remove and let it cool completely 15.

Once the base has cooled, work on the whipped ganache. Heat the cream in a saucepan until it nearly boils 16. Meanwhile, chop the dark chocolate 17 and add it to the sufficiently hot cream: but first, turn off the heat 18!

At this point, you should constantly mix with a whisk until the chocolate is completely melted 19. Then transfer to a bowl and place this in another container in which you have poured water and ice 20. Then operate the electric whisks and whip for a few minutes 21

you should obtain a thick cream, it will take 3-4 minutes (the times are indicative because it highly depends on the temperature of the bowls and the environment) but be careful not to leave it for too long in the cold as it will become impossible to work with 22. Transfer to a piping bag with a star nozzle and start decorating the blueberry and chocolate tart 23. Finally, decorate with a few fresh blueberries and enjoy 24!

Storage

You can store the blueberry and chocolate tart in the refrigerator, covered with plastic wrap or a glass dome, better without the ganache.

The shortcrust pastry can be stored in the fridge for 3-4 days wrapped in film; the dough can be frozen, always wrapped in film, for about 1 month.

Advice

How to make the blueberry and chocolate tart tastier? Try adding some orange zest which goes great with chocolate!

For the translation of some texts, artificial intelligence tools may have been used.