I love the combo of blueberry and chocolate! The addition of milled Chia Bia chia seeds infused with dried blueberry powder gives this tart an extra hit of subtle yet distinctive blueberry flavour.
The texture of this tart is truly incredible. The ganache is made with a mixture of evaporated and condensed milk along with dark chocolate which makes for a super rich, creamy, melt in the mouth consistency. I find this combination is much more fool proof in terms of avoiding the potential splitting of the mixture or seizing of the chocolate.
A baked base, a simple ganache, fresh blueberries, and you have yourself a pretty dessert, that tastes epic and is sure to be a crowd pleaser. Thinking ahead to Christmas already!
Chocolate Blueberry Ganache TartPrint Recipe
- **For the Base**
- 150g ground almonds
- 50g oat flour
- 2 tbsp Chia Bia Chia and Blueberry Mix
- 60g coconut oil, melted
- 60ml maple syrup
- Pinch of salt
- **For the Filling**
- 120g condensed milk; coconut based condensed milk for a dairy free option
- 150ml evaporated milk; coconut based for a dairy free option
- 200g 70% dark chocolate, roughly chopped
- 100g fresh blueberries
Preheat your oven to 180C (350F).
Grease a loose bottom fluted tart tin with spray oil and line the base with baking paper.
Mix together all base ingredients.
Spread the base mixture around and up the sides of the prepared tin and then fill in the centre!
Prick all over the base with a fork.
Bake in the preheated oven for 15 minutes. Remove and allow to cool for 10 - 15 minutes.
Mix together all filling ingredients in a microwave safe bowl.
Heat in the microwave for 30 seconds at a time, giving the bowl a bit of a shake in between for a total of 2 minutes.
Vigorously mix together the filling ingredients using a whisk.
Pour the filling into the baked base. Lay your blueberries over the top and then place into the fridge to set for a few hours or overnight.
Store tart in the fridge for up to one week.