In a mixing bowl, combine all-purpose flour, sugar, and a pinch of salt. Cut in cold butter until the mixture resembles damp sand. Press the mixture evenly into a tart pan.

Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the crust is lightly golden. Let it cool completely before filling.

In a saucepan, heat heavy cream over medium until it just begins to bubble. Remove from heat and add chopped semi-sweet or dark chocolate, letting it sit for 1–2 minutes.

Stir gently until the chocolate is fully incorporated and smooth. Fold in a handful of fresh blueberries and a pinch of salt.

Pour the ganache into the cooled tart crust. Use a spatula to spread it evenly, ensuring the blueberries are well-distributed.

Allow it to sit at room temperature for a few minutes, then transfer to the refrigerator and let it chill for at least 2 hours until set.

Decorate the top with additional fresh blueberries before serving.