Blueberry and chocolate tart

Blueberry and Chocolate Tart

I made this blueberry and chocolate tart after finding the recipe from Poliana, and I kept it in mind for a while. I used a heart-shaped pan because in February, people look for desserts to give as gifts, but the shape doesn’t affect the taste. I found that the crust is still good even after a day, and the combination of slightly tart blueberries with dark chocolate and whipped cream is clear and straightforward.

Quick Info

Total time: approx. 5 hours (including cooling and chilling)
Preparation time: 20-25 minutes
Baking time: 25 minutes
Servings: 8-10
Difficulty: easy to medium (involves blind baking)
Recipe type: dessert, suitable for holidays or special occasions

Ingredients

For the crust:
200 g flour
100 g very cold butter, diced
30 g sugar
a pinch of salt
1 egg beaten with 2 tablespoons of cold water
vanilla extract (to taste)

For the filling:
200 g frozen blueberries
1 teaspoon dried mint
200 g dark chocolate
250 ml whipping cream

Instructions

1. Start with the crust. Place the flour, cold diced butter, sugar, salt, and vanilla extract in a bowl. Add the beaten egg mixed with the 2 tablespoons of water. Mix quickly by hand or with a spatula until the mixture comes together into a dough. Don’t overwork it – it’s important not to heat it up.

2. The resulting dough should be soft and non-sticky. Wrap it in plastic wrap and refrigerate for at least an hour. It can be left longer if you have time.

3. After chilling, remove the dough from the fridge and roll it out on a lightly floured surface to about 2-3 mm thick. Carefully transfer it to a tart pan (it can be heart-shaped, but any round or rectangular pan will work). Trim the excess from the edges with a knife.

4. Prick the base of the dough all over with a fork. Place a piece of parchment paper on top and add baking weights (dried beans, rice, or even uncooked pasta). This step prevents the dough from puffing up while baking.

5. Bake the crust in a preheated oven at 190°C for 20 minutes. Remove the parchment paper with the weights and bake for another 5 minutes at 180°C, just until it gets a little color, but don’t let it burn.

6. While the crust cools, prepare the filling. Place the broken chocolate and whipping cream in a bowl over a bain-marie or on very low heat. Stir until the chocolate is completely melted and the mixture is smooth, but do not let it boil.

7. Remove the crust from the oven and let it cool slightly. Place the frozen blueberries directly on the crust, sprinkle the dried mint over them. Pour the warm, but not hot, chocolate cream over the blueberries and mint. The cream will be liquid at first but will set in the fridge.

8. Chill the tart for at least 3 hours, or ideally overnight. After chilling, the cream will firm up, and the crust will maintain its proper texture.

Why I Make This Recipe Often

This tart appears in my kitchen whenever I want something quick, with simple ingredients, but with a festive look. I love that the crust stays tender and the filling isn’t too sweet. It can be made a day in advance and is even better after sitting in the fridge.

Tips and Variations

Tips

Work quickly with the dough to prevent it from warming up.
Do not skip chilling the dough; otherwise, it will shrink and won’t be crisp.
If you don’t have baking weights, you can use whatever you have on hand (uncooked pasta or rice).
Make sure the cream doesn’t boil; the chocolate can become grainy if overheated.

Substitutions

You can use milk chocolate if you don’t prefer dark chocolate, but it will be sweeter.
Fruits: blueberries can be replaced with raspberries or currants without changing the quantity.
Dried mint can be omitted or replaced with a bit of grated lemon zest for a different flavor.

Variations

For a different texture, add some chopped nuts over the fruit before pouring the chocolate cream.
If you have fresh blueberries available, they work just as well, though the final result will be a bit juicier.

Serving Ideas

Slice cold directly from the fridge.
It’s great on its own, but if you like, you can add a bit of whipped cream or cold yogurt on the side.
It’s suitable for both festive meals and weekend breakfasts.

Frequently Asked Questions

Can fresh blueberries be used instead of frozen ones?
Yes, the proportion remains the same. The tart will be slightly juicier if you use fresh blueberries.

Does the crust become too hard after chilling?
No, if you follow the baking time and don’t leave it in the oven too long. After sitting in the fridge, the crust softens a bit from the filling.

Can the tart be frozen?
I don’t recommend it, as the texture of the chocolate cream changes upon thawing, and the fruits release more water.

Can I make the dough in advance?
Yes, you can prepare the dough 1-2 days ahead and keep it in the fridge wrapped in plastic wrap.

Can I omit the mint?
Yes, the mint is not essential for the texture or success of the recipe. You can skip it or add another flavor you prefer.

Nutritional Values

Estimate for one slice (out of 10 servings): approx. 300 kcal, 21 g fat, 28 g carbohydrates, 4 g protein. Most of the calories come from chocolate and cream. Information is indicative and may vary depending on the ingredients used and portion sizes.

Storage and Reheating

The tart can be stored in the fridge, covered, for 2-3 days. It does not require reheating and is served cold. If left longer, the crust becomes moister, but it doesn’t affect the taste. Freezing is not recommended.

 Ingredients: Dough: 200 g flour, 100 g very cold butter, 30 g sugar, a pinch of salt, 1 beaten egg with two tablespoons of water, vanilla essence. For the filling: 200 g frozen blueberries, 1 teaspoon dried mint, 200 g dark chocolate, 250 ml liquid cream.

 Tags:  blueberry pie fruit tart