For the Tart Shell:

• 1 ½ cups all-purpose flour

• ½ cup unsalted butter (cold and cubed)

• ¼ cup granulated sugar

• 1 large egg yolk

• 2-3 tbsp ice water

For the Chocolate Ganache Filling:

• 1 cup heavy cream

• 8 oz semi-sweet chocolate (chopped)

• 1 tbsp unsalted butter

For the Topping:

• 1 ½ cups fresh blueberries

• 2 tbsp apricot jam (for glazing)

• 1 tbsp water

 Directions——————

1. Prepare the Tart Shell:

• In a food processor, combine the flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.

• Add the egg yolk and 2 tbsp of ice water. Pulse until the dough comes together. If needed, add an additional tbsp of water.

• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

• Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

• Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes until golden. Let it cool completely.

2. Make the Chocolate Ganache Filling:

• In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

• Stir the mixture until smooth and glossy. Add the butter and stir until fully incorporated.

• Pour the ganache into the cooled tart shell, spreading it evenly. Refrigerate for at least 1 hour to set.

3. Prepare the Blueberry Topping:

• Arrange the fresh blueberries in a single layer over the set ganache.

• In a small saucepan, heat the apricot jam with 1 tbsp of water until melted. Brush this glaze over the blueberries for a shiny finish.

4. Serve:

• Chill the tart for at least 30 minutes before serving. Slice and enjoy!