Friday, May 30, 2008

White Chocolate Blueberry Tart




Blueberries have been going on sale a lot lately here in Florida, so, I decided to take the opportunity to stock up on a few blueberries since they're always so expensive! And I love blueberries, but buying them as much as I'd like kind adds up to be pretty costly. There were actually a lot of things that I thought of to make with the blueberries, but one thing really stuck with me. A blueberry tart; With chocolate! Oh yea. Winner. Ding, ding, ding! So, that's exactly what I did. Made one awesome blueberry tart.

What I loved most about this was defiantly the crust! The cashews really gave it a awesome taste! If you don't really like cashews though, you could always use other nuts that you prefer. Pecans, almonds, walnuts; Whatever to your choosing. But, I'd have the say that the cashews really complemented with the blueberries and chocolate. I would say try it. I'll defiantly be keeping this recipe for the crust in memory for the future. It was just so good.

The whole things was awesome in general. You have to keep in in the fridge or freezer. For me however, living in the Sunshine State where heat is out enemy, I had to keep it in the freezer since it has been killer hot out. If you were to take ice out of the freezer, it would begin to melt. So I thought I'd be safe and put the tart in the freezer so that I wouldn't have to fear that it would melt! Anyways, I really liked this recipe. Everything came together really well and very much enjoyed it! It's typically a very easy dessert, too! You'll love it!





Recipe

For the Crust

2/3 cup cashews, finely chopped
1 egg, slightly beaten
1/4 cup butter
2/3 cup flour
1/4 cup sugar
1 tsp. orange zest

For the Filling

1 cup white chocolate
2 tbsp. butter
2/3 cup heavy cream
1/2 cup fresh blueberries


1. For the crust, preheat oven to 375 degrees degrees. 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.

2. 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.

3. 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.






19 comments:

Mevrouw Cupcake said...

Wowsa, this looks so pretty! We love blueberries around here and I love white chocolate, so this pie has my name written all over it!

Elle said...

It's gorgeous! What great photos!

diva said...

my my. this is lovely!! that filling is great.

VeggieGirl said...

What a decadent way to use up extra blueberries - pairing them with white chocolate in that tart is BEYOND awesome :0)

My Sweet & Saucy said...

The crust does sound amazing!

karen said...

oh wow, this is beautiful. might have to test this one out. :)

RecipeGirl said...

And if you throw some raspberries in there too, you have a nice red white & blue dessert for the 4th! Looks delish!

HoneyB said...

Awesome dish! I could impress some family with that dish during our vacation!

Kevin said...

This sounds amazing!

Jj said...

WOW! Sounds fantastic...white chocolate and blueberries, that's a combo I never thought of but sounds heavenly.

Paola said...

how could you possibly go wrong with white chocolate???? this looks TOO good!

paola

Anonymous said...

it's the 3rd time I'm making this tart (my friends/family love it) just a minor comment: maybe eggs being sold in US are twice as big as those in EU but I'm adding 2 eggs instead of 1 to get the right crust (or it's maybe me confusing US measures for the other stuff). Never the less thanks for this recipe
happy holidays
Marcin from PL

Anonymous said...

I have made this several times to raves! However, half the time the white chocolate mixture looks really smooth and the other times has a somewhat curdled look. I made sure the cream and butter were room temp. Any ideas why this happens? Doesn't affect the taste, just the look.
Linda

Blomma (prononcer Blouma, "fleur" en suédois) said...

It looks delicious, I will make 1 this week end but with crème fraîche instead of heavy cream.

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Allan said...

Awesome! You photos looks amazing, very appetite! I will definitely make some blueberry tart!
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Midnight Baking Trays said...

I love this tart and I make it so often! I use organic vanilla white chocolate that's not too sickly sweet. It' also great if you replace half the blueberries with walnuts.

 
 
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