In a mixing bowl add flour, powdered sugar, and pinch of salt. Add the butter and using the pastry cutter cut the butter into the flour mix it unit resembles course cornmeal.

Add egg yolks and vanilla extract, and using wooden spoon or spatula mix the ingredients until they just combine.

With your hands shaped the dough into a ball and wrap with cling wrap and chill in the fridge for at least one hour.

Take out the dough and rolls it into round shape about 1/4 inch thick. Gently drape the rolled out dough into the tart tin and lightly press the dough into the sides of the tin.

Preheat the oven to 375F, and meantime chill the tart tin in the fridge for another 15 minutes or until the oven is ready.

Take out the tart tin line up with aluminum foil and weigh it with rice, bean or other pie weights.

Bake for 10 minutes, then remove the aluminum foil and pie weights. Bake for another 10 minutes or until the crust is golden brown. Let the tart crust cool before filling with the ganache. While making the ganache I put mine back in the fridge.

Now make the gelatin ganache: In a small bowl add gelatin and water. Let it sit and bloom.

Using a blender, blend the blueberries (don’t need to be smooth) pour it into saucepan. Add heavy cream and warm up over a low heat and keep stuuntil the color turn into purple.

Turn off the heat when you start to see bubbles forming on the edges of the saucepan. Remove from the heat and strain the mixture and put it back into saucepan.

Bring it to shimmer and add the white chocolate chips. Whisk together until the chocolate dissolved and smooth. Turn off the head and the gelatin and purple coloring if needed.

Keep stirring the mixture until the gelatin dissolved. Let it cool for a little bit (don’t let it set). Take out the crust and pouring the gelatin ganache over the crust.

Place tart back in the refrigerator for at least 3 hours to let the gelatin ganache set before serve.

Topping with any fruits of your choices, sprinkle with grated white chocolate and enjoy!

HappyBaking❤️