Be sure to pick up a copy of today’s Tennessean, where this recipe for Blueberry Truffle Tartlets (excerpted below) is featured! And stay tuned, as I’ll have new writings and recipes appearing in the Taste section every month.
This summer has bestowed upon us a beautiful bounty of blueberries. The delicate berries were in peril during the weeks of 100+ degree days, but the rains came just in time and saved the season, and for that we should all be thankful. With the season coming to a close, I thought I would give this extraordinary berry one last hurrah.
When you think of blueberries, you probably envision them sprinkled on top of yogurt, tossed with a bright fruit salad, or baked into an old fashioned pie. But blueberries and chocolate are not a common association (like, say, strawberries and chocolate are), and that is truly a shame, as the combination is as decadent as it is delicious.
Take these ultra-rich blueberry truffle tartlets, for example. They are a true no-bake dessert, meaning you don’t have to turn on your oven to prepare them. And in this heat, we all know that is a welcome change. The chocolate cookie crusts get filled with a luscious chocolate ganache filling, and are then topped with a sprinkling of fresh blueberries. The complex tartness of the blueberries pair perfectly with the ultra-rich chocolate in a surprising combination that will leave you speechless (both out of awe, and because your mouth is full with the next bite).
No-Bake Blueberry Truffle Tartlets
Ingredients:
For Crust:
1 1/2 cups chocolate wafer or oreo cookie crumbs (from about 7 ounces or 30 cookies)
6 tablespoons unsalted butter
1 ounce dark or semisweet chocolate, chopped
For Filling:
8 ounces dark or semisweet chocolate, chopped
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
1 pint fresh blueberries, rinsed and dried
Directions:
To prepare crust, finely chop cookies in a food processor. You should have about 1 1/2 cups of crumbs.
In a small microwave safe bowl, microwave butter together with chocolate for about 1 minute, stirring every 15 to 20 seconds, or until chocolate is melted and smooth. Add to cookie crumbs and pulse or stir until crumbs are evenly moistened.
Firmly press crumb mixture into six 3 1/2-inch tartlet pans or one 9-inch round tart pan. It can be helpful to use a flat-bottomed measuring cup (lightly buttered if necessary) or the bottom of a round drinking glass to press the crust firmly into the bottom and sides of the pan. Place crust(s) in the refrigerator for at least 30 minutes to allow the crust to set.
Meanwhile, to prepare the filling, stir chocolate and heavy cream in a small saucepan or double boiler set over low heat until melted and smooth. Take care to heat the mixture gently to avoid scalding; do not let it boil. When chocolate is fully melted, remove from heat and stir in vanilla.
Pour filling into crusts, dividing it evenly among the 6 tartlets. Refrigerate for 10 to 15 minutes to allow the filling to firm up slightly, then sprinkle blueberries on top. Refrigerate until completely set, at least 1 hour. Tartlets will keep, loosely covered in the refrigerator, for up to 5 days.
Did you make this recipe?
Let us know what you think!
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do the tarts end up popping out???
Would like to attempt this gorgeous recipe, may I know if the cream has to be removed from the Oreos before crumbling or are they just all mashed tgt?
These look awesome….looking forward to making these for guests at our B&B! Thank you for sharing!
Fantastic! The recipe, decoration , images! Just perfect . Really great job.
Those look absolutely beautiful. Like a black starlit summer night in my mouth. Seriously, gorgeous.
I’m so glad to see the blueberry chocolate combo again. A bakery near us serves blueberry brownies and while I was critical at first, after one bite I knew the combination was a winner.
These look soooo good. Will definitely try them! :)
you had me in no-bake! beautiful pictures and recipe. def will be trying this soon! I love that is it also so versatile, you basically can have any berries and it would still be lovely!
These look amazing! YUM!
Oh my goodness. I love it.
Such a gorgeous dessert with those dark, rich colors! I love blueberries with chocolate too. And who doesn’t love something as easy as no baking?
Congratulations on the new writing gig! What a great recipe to kick off your work!
You are so right. Chocolate and blueberries are not on recall in the mind of paired together. This is a great example of mixing things up, without the oven even.
Blueberries have been so amazing this summer. This tart looks incredible.
two of my favorite ingredients combined (and both so healthy for us in antioxidants): CHOCOLATE and BLUEBERRIES! Bless you for sharing this unique treat!
continually loving and appreciating your delightful blog!
Roz
These look heavenly in addition to your absolute beautiful staging. Love the blue cutting board! It’s the little things in life, for me… :)
I made the blueberry tartlets today and it was a disaster. They broke apart when taking them out of the little pans. What is the secret to getting them out in one piece?
Do your pans have removable bottoms? I think it’d be darn near impossible to get them out otherwise.
Also, since the crust is not baked you want to be sure you really pack it in there. I use a flat-bottomed measuring cup to get the crust really firm and tightly packed on the bottom and up the sides. It’s still going to be a bit more crumbly than a baked crust, regardless.
I found the silicon trays were great. I used an aluminium disposable pie dish and a silicon muffin tray (couldn’t find the right size tart dishes!) and the disposable one was okay, but wasteful- the silicon was perfect! They rolled right out when you pushed them up like a push-pop. No damage… until I ate them, that is!
Definitely a big fan of this one Lindsay- even Gluten free they made everyone drool. And I ended up having too much truffle sauce, so I’m going to take a leaf out of your book and mix in some more dark chocolate and peanut butter.
I made this for dessert last night and it was just as fantastic as it looks! I had some very ripe peaches so I made some with peaches instead of blueberries and it was just as delicious. Fast recipe with a rich result!
This needs to appear in my kitchen soon. Yum!
These pictures are STUNNING.
Ah these tarts are so pretty! love it
Lovely Lindsay! The rich colors alone make this so appealing.
What amazing little tarts! I love that there’s no baking required and the combination of blueberries with chocolate sounds heavenly. I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…
I love your recipes because they are super simple but glorious! I can’t really wait to try these, they look amazing.
I am so in need of some no bake recipes! My neighbors are used to me baking all year but its been a little too hot, so this is perfect. Beautiful photos!
anything and everything no-bake is happening in my kitchen lately. these adorable truffle tartlets and the book’s cookie dough s’mores NEED to make an appearance in my life STAT.
Wow! What an indulgence!
Yum! Pinned it, can’t wait to try these.
these look absolutely delicious! As i have been eating blueberries everyday recently, this is a fab way to incorporate them into a dessert!!
I think one can just about pair anything with chocolate. Love that this is an all chocolate thing and the blueberry add a sweet note to it. You’ve got my attention here!
I’ve never tried blueberries with chocolate, but this recipe is irresistible!
wow this looks unbelievable. I hope to get my photos looking like this some day! I can’t wait to try this.
Beautiful photos!
Amazing photography and a very drool-worthy recipe! Love chocolate tartlets :)
These look amazing and the pictures are gorgeous!!
I think you are amazing! I love your recipes and your photography is the best I’ve seen. You’ve got a natural talent for all this food and photo stuff, and I’m so glad you share with us!
Do you have any ideas for making this dairy-free? My life is seriously lacking in chocolate desserts since I developed a cows’ milk intolerance. I wonder if I could make the ganache with coconut cream.
I haven´t made this recipe, but I am dairy free and always find coconut milk to be a good substitue. I make ganache and truffles regularly with coconut milk
These tarts sound amazing! I don’t see chocolate and blueberry together too often, but why not? Love it!
These look so yummy! What more do you need in life but ganache, really?
Ohh what a WONDERFUL idea–and perfect for summer with the no-baking :)
Oreo crumbs and blueberries and the dark, richness of these little tartlets – Oh, Lindsay, they look awesome and I love your photography especially in this post!
so beautiful.. have never thought of blueberries and chocolate..have always look at the cliched strawberries and chocolate.. these are stunning!!
I love the idea of chocolate + blueberries together. Very unique! Gorgeous photography!
Love that these are no-bake! The crust looks amazing. I thought for sure that you’d have to at least bake that part. I’m all for blueberries and chocolate. Or blueberries and anything, really. I’ve been on a blueberry binge for about two weeks and have eaten something like 6 pounds. Yum!
And congratulations on being published again. :)
I just adore blueberries and chocolate~a wonderful combination and these tartlets look amazing. XOXO
Love that these are no bake – great for hot summer days! These definitely look rich and delicious!
Fabulous, as always!
These remind me of my favorite treat from Godiva – a little chocolate basket, filled with berries that are cemented in place with still more chocolate. But these look infinitely more edible, with their various textures – and far less expensive!
Those pics actually had me drooling… That looks so good. But then what’s not to love in a combo like that!
These look absolutely HEAVENLY!! I cannot wait to try them!
Wow Lindsay…these look terrific! Congrats on the new writing gig ;)