Blueberry season is here so I wanted to take advantage of their bold purple color. I use wild blueberries in my desserts, they have a deep purple color so desserts have a lovely bold color too. Some of you have texted me that your blueberry desserts ended up with a bland brown color and not the purple one. The reason is the type of blueberries. If you use Canadian blueberries from a store, they are only purple/blue on the outside, while the inside is green. Wild blueberries are purple on the inside as well, so they turn a cake purple. So, if you want your cake purple, make sure you get wild blueberries, or blueberries, in general, which are purple on the inside too.
In this case, I used wild blueberries to create Blueberry Ganache Tartlets. I adjusted the traditional butter tart dough a bit so there wouldn´t be too many tartlets. As for the filling, it’s not ganache in the true sense of the word as it doesn’t contain heavy cream, only white chocolate. But the chocolate made the blueberries come together beautifully, it gave ganache a new, sweet flavor and created a soft yet not too runny filling. The chocolate is sweet on its own, so you don’t need sugar and you can have this filling ready in a minute. Simple tartlets with fruit-filled filling not only look but taste great as well.
- Dough:
- 125 g all-purpose flour
- 60 g butter
- 35 g icing sugar
- 1 egg
- Pinch of salt
- 15 ml cold water
- Filling:
- 150 g wild blueberries
- 150 g white chocolate
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Dough:
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Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer.
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Put the dough in a refrigerator for about an hour.
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Take the dough out after an hour and roll it out on a floured work surface. Cut the dough into squares and transfer these squares on greased tartlet baking pans. Cut off the remaining dough around the edge of the baking pans and dock the dough with a fork.
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Bake for about 15 minutes at 180 degrees or until edges begin to brown. Take them out from the oven, remove them from pans and let them cool.
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Filling:
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Wash the blueberries, put them in a saucepan and cook them over medium heat until they start to fall apart. Set it aside.
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Blend the blueberries with an immersion blender.
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Add the chocolate, stir until melted. Alternatively, you can reheat the filling to melt down the chocolate.
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Fill the cooled tartlets with the filling and place them in a refrigerator to set.
Baking tartlet pans - 7 cm
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