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White Chocolate and Blueberry Tart

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: 6-8
5 oz. walnuts, finely chopped
1 egg, slightly beaten
1/4 cup (1/2 stick/2 oz./56g) unsalted butter
5 oz. all-purpose flour
2 oz. granulated sugar
1 teaspoon orange zest

12 oz. white chocolate
2 tbsp. (1/4 stick/1 oz./28g) unsalted butter
5 oz. heavy cream
4 oz. fresh blueberries

Garnish: (optional)
Walnut halves

For the Crust:
Preheat oven to 375 degrees F/190 degrees C. Lightly grease a 9-inch tart pan or 4 small tarts pans.

Place all ingredients for the crust into a food processor, and mix until combined well. Press the mixture into prepared tart pan (or 4 small tart pans), using the back of a small spoon (the mixture will have a crumbly texture). Refrigerate crust for 15 minutes. Bake in preheated oven for 25 to 30 minutes. Let crust cool.

For the Filling:
Break the chocolate into pieces in a large glass bowl placed over a saucepan of boiling water. Stir occasionally until melted. Remove from heat, and stir in the 2 tbsp. butter until melted. Mix in the heavy cream, and whisk until smooth.

Spread the blueberries over the tart crust, then pour the chocolate mixture evenly over the top. Chill in refrigerator for at least 3 hours, so that the chocolate sets. Garnish with walnut halves.

Makes 6 to 8 servings.

Date: September 26, 2006


Reviewer: L Monk
This was hit with my family, however I found the recipe made way too much. I now use 3/4 of recipe for a 9-inch pie plate.

Reviewer: Tarah
Was very good, but I almost had to half the filling, but very very good.

Reviewer: Cary guan
It all turned out splendid though i found that the crust was a little too less and it cause some problems. But overall, it was fantastic.


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