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Blueberry Lavender White Chocolate Tart

Creamy white chocolate ganache flavored with a blueberry reduction and gourmet lavender extract paste over a graham cracker crust.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Chill Time 3 hrs
Course Dessert
Servings 8 slices

Ingredients
 

For the Graham Cracker Crust

  • 4.5 oz. graham crackers
  • 6 tablespoon unsalted butter
  • 3 tablespoon granulated sugar

For the Blueberry Lavender White Chocolate Filling

  • ¾ cup fresh blueberries
  • 2 teaspoon lavender paste
  • ½ teaspoon vanilla bean paste
  • 8 oz. white chocolate
  • ¼ cup + 2 tablespoon heavy cream
  • teaspoon salt

Instructions
 

For the Graham Cracker Crust

  • Add 4.5 oz. of graham crackers to a food processor and pulse until finely ground crumbs are achieved.
  • Add 6 tablespoon of melted unsalted butter to a bowl and add in the graham cracker crumbs and 3 tablespoon of granulated sugar. Mix until all is combined together. (The consistency should resemble wet sand).
  • Add the graham cracker mixture to an 8 inch tart pan. Firmly press the crumbs into the bottom and up the sides of the pan.
  • Bake the crust for 8-10 minutes at 350 degrees. Then let cool completely.

For the Blueberry Lavender White Chocolate Filling

  • Add ¾ cup of fresh blueberries to a sauce pan and heat over medium heat until the berries release their juices. (Press on the berries with a spatula while they are heating to ensure all the juices release). Strain the blueberry reduction to separate the seeds from the juice. (There should be about 2 tablespoon of juice.)
  • Add 8 oz. of chopped white chocolate to a double boiler and heat until it is all melted.
  • Then mix in ¼ cup + 2 tablespoon of heavy cream, the 2 tablespoon of blueberry reduction, 2 teaspoon of lavender extract paste, ½ teaspoon of vanilla bean paste and ⅛ teaspoon of salt.
  • When the tart crust is completely cooled pour the filling into it. Let the tart chill for 2-3 hours until set.
  • Once set, top with berries and whipped cream. Remove from the fridge 30 minutes before serving. Store leftovers in an airtight container in the fridge for up to four days.
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