A variation on the amazing white chocolate raspberry tart, this blueberry tart is for those whose palates rather avoid any sour factor, as delightful as that might be. Blueberries are mild and pleasing to any palates of all ages. It presents beautifully, too. It is a no-bake sort of tart that barely needs assembly and a refrigeration stint.
The crust is made from crushed biscuits and butter, and the filling is quite simply a white chocolate ganache poured over fresh blueberries. How long you keep it refrigerated depends on how gooey you like your tart. Consider anything from 2 hours to overnight appropriate.
Ingredients:
3 cups digestive biscuit (300g)
1/2 cup butter, melted
350g white chocolate, chopped
1/2 cup heavy cream
1/4 cup butter
2 cups fresh blueberries
Method:
Stir together the biscuit crumbs and melted butter until all the crumbs are moist.
Press the mixture into the bottom and up the sides of an un-greased 23cm fluted rectangular tart tin with a removable base. Refrigerate whilst preparing the filling.
Place the chocolate, heavy cream, and butter in a saucepan and heat until melted and smooth.
Place the blueberries onto the bottom of the crust, and pour the white chocolate on top.
Refrigerate until firm at least 2 hours or overnight.
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