Blueberry Ganache Tart Recipe: Elegant & Gluten-Free

There’s something magical about French-inspired pastries—delicate crusts, silky fillings, and fresh fruits layered in artistic beauty. This blueberry ganache tart recipe is no exception. It’s a symphony of textures and flavors: a crisp, buttery gluten-free tart shell, a rich white chocolate blueberry ganache, and fresh berries glistening on top. It’s light enough for spring, vibrant enough for summer, and elegant enough for any celebration.

This tart reminds me of summers spent with my grandmother, who always topped her cheesecakes and tarts with garden-fresh berries. Today, I’ve added a creamy twist using white chocolate ganache infused with blueberry puree—creating a dreamy violet hue and a melt-in-your-mouth experience that’s both nostalgic and sophisticated.

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Why You’ll Love This Recipe

✔️ Naturally gluten-free and oven-baked
✔️ Combines the richness of ganache with the brightness of blueberries
✔️ Perfect make-ahead dessert for brunches, garden parties, or Mother’s Day
✔️ Includes detailed tips for success and elegant presentation

Ingredients (Serves 4)

For the Gluten-Free Tart Crust:

• 1½ cups almond flour
• ¼ cup coconut flour
• ¼ cup unsalted butter, melted
• 2 tbsp maple syrup or honey
• ½ tsp vanilla extract
• Pinch of salt

For the Blueberry Ganache:

• ½ cup fresh blueberries
• ½ tbsp lemon juice
• 1 tbsp water
• 1 cup white chocolate chips or chopped white chocolate
• ¼ cup heavy cream

Topping:

• ½ cup fresh blueberries
• Edible flowers (optional)
• Mint sprigs for garnish

Instructions

Step 1: Make the Tart Crust

1. Preheat your oven to 350°F (175°C). Lightly grease a 6-inch tart pan with a removable bottom.
2. In a bowl, mix almond flour, coconut flour, melted butter, maple syrup, vanilla, and a pinch of salt.
3. Press the dough into the tart pan evenly along the base and sides. Prick the bottom with a fork.
4. Bake for 10–12 minutes or until golden brown. Let it cool completely.

Step 2: Prepare the Blueberry Ganache

1. In a small saucepan, combine blueberries, lemon juice, and water. Simmer for 5–6 minutes, stirring occasionally until the berries burst.
2. Strain the mixture through a fine mesh sieve to remove skins and seeds. Reserve the smooth puree.
3. In a separate saucepan, heat the cream until just simmering. Remove from heat and stir in the white chocolate until melted and smooth.
4. Add the blueberry puree to the ganache and whisk until fully incorporated. Let cool for 10–15 minutes before pouring.

Step 3: Assemble the Tart

1. Pour the blueberry ganache into the cooled tart shell. Smooth the top with a spatula.
2. Chill in the refrigerator for at least 2 hours, or until fully set.

Step 4: Garnish and Serve

1. Top with fresh blueberries, edible flowers, and mint sprigs for a fresh, colorful finish.
2. Slice and serve chilled or at room temperature for the best texture.

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Tips for Success

• Use high-quality white chocolate for a smooth ganache.
• Strain the blueberry puree well to avoid any grit in the filling.
• Want extra blueberry punch? Add a layer of blueberry jam under the ganache.
• This tart can be made 24 hours ahead—just garnish before serving!

Flavor Variations

• Lemon Twist: Add lemon zest to the crust or ganache for brightness.
• Dark Chocolate Base: Swap white chocolate for dark chocolate if you prefer a deeper, richer tart.
• Mixed Berry Topping: Combine blueberries with raspberries and blackberries for a summery medley.

Serving Suggestions

This tart pairs beautifully with:

• Earl Grey or lavender tea
• A glass of chilled prosecco
• Lightly whipped vanilla cream or coconut yogurt (for a dairy-free option)

Storage & Make-Ahead

Store in the refrigerator in an airtight container for up to 3 days. For best results, garnish just before serving.

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Frequently Asked Questions

Can I use frozen blueberries?
Yes, just thaw them first and drain excess liquid before simmering into puree.

Can this tart be made dairy-free?
Yes! Use coconut cream and dairy-free white chocolate for a fully vegan version.

Is almond flour necessary?
It provides the best texture for gluten-free crusts, but hazelnut or oat flour could work as substitutes with minor flavor changes.

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