Blueberry Tahini Ganache Tart

I was really impressed with my version of Lorraine’s tart. I made a blueberry tahini ganache tart and here I am putting the entire recipe together for you.

Blueberry Tahini Ganache Tart
Blueberry Tahini Ganache Tart
Head straight on to the Recipe For ♥ Blueberry Tahini Ganache Tart ♥

Before we went into lockdown, the vacuum cleaner at work broke. It was old and tired, and eventually the motor packed in. At the same time, the O ring on the vacuum cleaner at home snapped. I made two snap decisions just before we closed. The one was to send the driver to collect an O ring for me and we would use the vacuum cleaner at work. It is bulky to move around. And has a bigger dirt cleaning receptacle. And knowing I would have to vacuum the house, I bought a lightweight, easy to use vacuum cleaner. I chose a two-in-one vacuum cleaner that could double as a dustbuster. Eventually I decided to take it out of the car and assemble it. It was easy to put together and after a few days, I set aside the morning to clean.

Today’s inspirational recipe from Lavender and Lime ♥ Blueberry Tahini Ganache Tart ♥ #LavenderAndLime Click To Tweet

Vacuuming is not my favourite chore, but taking the longest extension lead we had, I set about doing this bit of housework. I started in the scullery and after a few minutes of use, the extension for the dustbuster broke. I was not impressed by this at all. Not only because it was brand new. But because it is so easy to use. I decided to finish off vacuuming the entire downstairs of the house. And then took the machine apart so I could clean the filter and the wheels. As soon as we are set free from lockdown, I shall return it. And look for a new one as I really like the stand upright version.

Blueberry Tahini Ganache Tart

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5 from 1 vote

Blueberry Tahini Ganache Tart

The effort is worth the end result
Recipe Category: Baking, Dessert
All Rights Reserved: Inspired by Not Quite Nigella

Ingredients

for the jam

  • 335 g frozen blueberries
  • 80 g honey
  • 1 lemon, finely grated zest and juice
  • 10 sprigs thyme, leaves picked
  • 10 g pectin

for the pastry

  • 150 g raw walnuts
  • 150 g raw almonds
  • 30 g fructose
  • 25 g coconut flour
  • pinch of salt
  • 1 egg, lightly beaten

for the ganache

  • 180 mls cream
  • 40 mls tahini
  • 425 g dark chocolate
  • pinch of salt

for the tart

  • fresh berries to decorate

Instructions

for the jam

  • Put the berries, honey, lemon juice and zest and thyme leaves into a medium sized saucepan
  • Place on a high temperature and as soon as the berries have defrosted mash them lightly with a potato masher
  • Bring to the boil, stir in the pectin and reduce the temperature
  • Leave to simmer for 60 minutes, stirring occasionally
  • Set aside to cool

for the pastry

  • Preheat the oven to 180° Celsius
  • Place the nuts and fructose into a blender and blitz until you have a fine flour like texture
  • Tip into a mixing bowl and add the coconut flour and salt
  • Mix and then add the egg
  • Stir to combine and when the egg is fully incorporated tip into a greased pie tin
  • Use the back of a spoon to press the pastry into the tin and up the sides
  • Then use your fingers to get the pastry into the ridges of the pie tin
  • Place a sheet of baking paper over the pastry and top up with baking beans
  • Place into the oven and blind bake for 10 minutes
  • Remove from the oven and reduce the temperature to 160° Celsius
  • Remove the baking beans and baking paper and place back into the oven
  • Bake for 10 minutes then remove from the oven and set aside to cool

for the ganache

  • Place the cream and tahini into a bowl that can fit over a pot
  • Whisk to combine and then place the bowl over your bain-marie
  • Roughly chop the chocolate and add to the cream
  • Leave to melt, stirring infrequently
  • Once completely melted, add the salt and stir to combine
  • Set aside to cool slightly before using

For the tart

  • When the pastry shell is cool, tip the jam into it
  • Spread using a palette knife to get an even layer
  • Then pour in the ganache, spreading it as evenly as possible
  • Place in the fridge and leave it to set then carefully remove from the tin
  • Decorate with fresh berries and serve

Notes

See this post on how I sterilize my glass jars. 
 
Inspiration published on Lavender and Lime May 15:

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15 thoughts on “Blueberry Tahini Ganache Tart

  1. I’ve had bad luck with those lightweight dustbuster-vacuum cleaner combinations. I hope you are able to return it and get a better one!

    be well… mae at maefood.blogspot.com

  2. Luckily, Terence has been doing our vacuuming, Tandy, which I only do once a week. He rolls up the carpets afterwards and I mop all the wooden floors. During the week, I clean one toilet a day, we have three, and mop the floors as well as clean the kitchen every day. It is a lot especially with cleaning windowsills and the microwave as well as doing washing every day and washing the towels and bed linen once a week. I also have to clean the showers once a week. I have now been polishing and dusting one room every week so that we don’t get into to much of a mess.

    1. I have to vacuum today 🙁 Pity you cannot get the boys to clean the loos – I am so glad I am not a mum of boys right now!

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