Pro tip: blueberry picking is all fun and games until you realize that you have 8 pounds of berries that need to be tended to immediately. Luckily for me, the solution was an easy one: bake them into practically every single dessert known to man. Within the past week, I’ve made blueberry muffins, two batches of blueberry brownies, and frozen a good chunk of them.
But the true superstar? This blueberry crostata. 
I was feeling extra fancy, so I smeared the inside of the pastry with homemade blonde/caramelized white chocolate. If you’ve never had blonde chocolate before (a la Valrhona Dulcey), it’s a deliciously toasty, caramelized white chocolate that will change your life forever. Don’t worry about ordering Dulcey — it’s a super simple operation to turn your regular old white chocolate into blonde chocolate at home: a quick roast in the oven, stir and repeat every five minutes for 40 minutes. The outcome is waaaay worth extra time, I promise! Buttery crust, toasty blonde chocolate, the most deliciously juicy local blueberries…. just do it.
Whether you eat it alone or use it as a vehicle for your favorite vanilla ice cream, you need this in your life!
PrintCaramelized White Chocolate and Blueberry Crostata
- Total Time: 110 minutes
- Yield: 1 crostata 1x
Description
A rustic crostata featuring a buttery crust, toasty caramelized white chocolate, and juicy baked blueberries, perfect for pairing with vanilla ice cream.
Ingredients
CARAMELIZED WHITE CHOCOLATE
- 8 oz. good quality white chocolate
for the pastry:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and diced
- 3 tablespoons ice water
for the topping:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 4 tablespoons unsalted butter, cold
for the filling:
- 2 cups fresh blueberries
- 3 tablespoons turbinado sugar, divided
- juice and zest of half a lemon
- 2 tablespoons cornstarch
- 1 tablespoon butter, softened
Instructions
- Preheat your oven to 266°F (130°C).
- For the caramelized white chocolate: Scatter the white chocolate pieces onto a baking pan. Bake for 40 minutes, removing from the oven every 5 minutes to stir, until the chocolate is golden and caramelized.
- For the pastry: In a large bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add 3 tablespoons of ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Increase the oven temperature to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Spread the caramelized white chocolate over the center of the dough, leaving a 2-inch border.
- In a bowl, toss the blueberries with 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Spoon the blueberry mixture over the chocolate.
- Fold the edges of the dough over the filling, pleating as necessary. Brush the edges with beaten egg.
- Bake for 35-40 minutes, or until the crust is golden brown and the blueberries are bubbly.
- Let cool slightly before serving. Enjoy with a scoop of vanilla ice cream, if desired.
Notes
To make caramelized white chocolate, stir every 5 minutes during baking to ensure even caramelization. Use fresh, local blueberries for the best flavor. The crostata pairs beautifully with vanilla ice cream. Store leftovers in an airtight container for up to 2 days. If you don’t have fresh blueberries, frozen ones can be used, but increase the cornstarch to 1.5 tablespoons to account for extra moisture.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18
- Sodium: 120
- Fat: 22
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Frequently Asked Questions
How do I make the homemade blonde chocolate for the crostata?
To make homemade blonde chocolate, roast regular white chocolate in the oven at 250°F, stirring every five minutes for about 40 minutes until it turns a toasty golden brown.
What type of blueberries should I use for the crostata?
Using fresh, local blueberries is ideal for this recipe, as they provide the best flavor and juiciness.
Can I use store-bought pastry for the crust instead of making it from scratch?
Yes, you can use store-bought pastry for the crust if you’re short on time, but making your own will give you a fresher taste and better texture.
