If you are looking to impress your friends or simply treat yourself to a dessert that is both elegant and bursting with flavor, this Roasted Rhubarb Chocolate Tart Recipe is an absolute must-try. Combining the tartness of roasted rhubarb with the rich, velvety texture of dark chocolate, this tart balances sweetness and tang perfectly. Every bite offers a delightful contrast of textures—a crisp cocoa crust, a smooth chocolate filling, and the lightly roasted rhubarb that brings a vivid pop of color and a wonderfully fresh zing. This tart is a showstopper for any occasion and a personal favorite that’s sure to become a crowd-pleaser in your baking repertoire.
Ingredients You’ll Need
Getting the ingredients just right is what makes this Roasted Rhubarb Chocolate Tart Recipe shine. Each component plays a crucial role, from the buttery, cocoa-rich crust to the vibrant rhubarb topping, ensuring every bite is a harmony of flavor, texture, and color.
- 1 1/4 cups all-purpose flour: The base that gives structure to your tart crust.
- 1/4 cup cocoa powder: Adds a deep chocolate flavor and a beautiful dark hue to the crust.
- 1/4 cup powdered sugar: Sweetens the crust delicately without overpowering it.
- 1/2 cup unsalted butter, chilled and cubed: Creates a tender, flaky texture in the crust.
- 1 large egg yolk: Helps bind the dough for easy rolling and handling.
- 2 tbsp ice water: Keeps the dough cool and workable, preventing it from becoming tough.
- 3-4 stalks of rhubarb, trimmed and cut into 1-inch pieces: The star ingredient offering a tangy brightness and gorgeous pink color.
- 1/4 cup granulated sugar: Sweetens the rhubarb while roasting, balancing its natural tartness.
- 1 tbsp lemon juice: Enhances the rhubarb’s flavor with a fresh, citrusy lift.
- 6 oz (170g) dark chocolate (70% cocoa or higher), chopped: Provides intense, rich chocolate filling with a lovely bittersweet edge.
- 1/2 cup heavy cream: Makes the chocolate filling luxuriously smooth and creamy.
- 2 tbsp unsalted butter: Adds extra silkiness to the ganache and a hint of richness.
- 1 tsp vanilla extract: Warms up the chocolate flavor with a subtle aromatic note.
- 1/4 tsp sea salt (optional): Perfect if you want to tease out a salted caramel vibe for your tart.
How to Make Roasted Rhubarb Chocolate Tart Recipe
Step 1: Prepare the Tart Crust
Start by mixing the flour, cocoa powder, and powdered sugar in a bowl. Then cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, combining just until the dough comes together. Be careful not to overwork it; the secret to a tender crust is keeping everything cool and minimal handling. Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes before rolling out.
Step 2: Roast the Rhubarb
Preheat your oven to 375°F (190°C). Toss the rhubarb pieces with granulated sugar and lemon juice, then spread them on a baking sheet lined with parchment paper. Roast for about 15-20 minutes until the rhubarb is soft but still holds its shape and a bit of its vibrant color. This slow roasting intensifies the flavor by balancing the rhubarb’s tartness with sugary sweetness.
Step 3: Blind Bake the Tart Shell
Roll out the dough on a lightly floured surface into a 9-inch circle, then press it into your tart pan. Prick the base all over with a fork to prevent bubbles. Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes to crisp the crust. Keep an eye on it so the cocoa powder doesn’t burn, but you want a firm, crisp base to support the luscious filling.
Step 4: Make the Chocolate Ganache Filling
Heat heavy cream just until it simmers; then pour it over the chopped dark chocolate. Let it sit for a minute before stirring until completely smooth. Stir in butter, vanilla extract, and sea salt if using, for that extra nuance of flavor. This ganache should be silky, rich, and pourable—perfect for flooding your baked tart shell.
Step 5: Assemble and Chill
Pour the chocolate ganache into the cooled tart shell, smoothing the top with a spatula. Arrange the roasted rhubarb beautifully on top, nestling the pieces gently into the chocolate. Refrigerate for at least 2 hours to let the ganache set firmly, transforming into that perfect melt-in-your-mouth texture.
How to Serve Roasted Rhubarb Chocolate Tart Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh mint leaves instantly elevates the tart’s presentation. For a rustic flair, add a dollop of whipped cream or a sprinkle of toasted almonds for crunch. The garnishes should complement, not compete with, the tart’s rich chocolate and tangy rhubarb.
Side Dishes
This tart pairs wonderfully with a scoop of vanilla bean ice cream or a refreshing citrus sorbet. For a cozy dessert spread, offer alongside a cup of freshly brewed coffee or a glass of dessert wine like a late-harvest Riesling. Each pairing brings out different notes in the tart, making every bite exciting.
Creative Ways to Present
Try serving individual mini tartlets if you want to create an elegant dessert buffet or interactive dinner party moment. Another idea is to drizzle a raspberry coulis or a salted caramel sauce on the plate around a slice for a refined, restaurant-quality look. Remember, presentation is part of the experience, and this tart is naturally stunning.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Rhubarb Chocolate Tart Recipe keeps beautifully in the refrigerator for up to 3 days when wrapped tightly with plastic wrap or stored in an airtight container. Chilling preserves the ganache’s smooth texture and keeps the roasted rhubarb fresh and flavorful.
Freezing
If you want to keep the tart for a longer period, freeze it uncovered on a baking sheet until firm. Then wrap it well with plastic wrap and foil and freeze for up to a month. Thaw overnight in the refrigerator before serving, and avoid microwaving to keep the texture intact.
Reheating
This tart is best enjoyed chilled, but if you prefer a slightly warmer dessert, let it sit at room temperature for 15 minutes before serving. Avoid direct heat or microwaving, as it could affect the ganache’s silky consistency and the delicate rhubarb topping.
FAQs
Can I use frozen rhubarb for this tart?
While fresh rhubarb is ideal for its texture and color, frozen rhubarb can work in a pinch. Make sure to thaw and drain it well to avoid excess moisture that could make the tart soggy.
What type of chocolate is best for the tart?
Choose a dark chocolate with at least 70% cocoa content for intense flavor and a balanced bitterness that contrasts beautifully with the sweet-tart rhubarb. Avoid milk chocolate, as it can be too sweet.
Is it necessary to blind bake the crust?
Yes, blind baking ensures that the crust doesn’t become soggy once the ganache filling is added. It also gives you a crisp, firm base that supports the textures perfectly.
Can I make the crust gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suited for baking. Keep in mind the dough might behave slightly differently, so handle it gently and chill it well.
How long does the tart last once assembled?
The tart is best enjoyed within 2-3 days when stored in the refrigerator. After that, the rhubarb may lose some freshness, and the crust might soften slightly.
Final Thoughts
This Roasted Rhubarb Chocolate Tart Recipe is one of those desserts that feels both sophisticated and strangely comforting. It’s a delicious way to celebrate seasonal rhubarb with the lusciousness of chocolate that everyone loves. I can’t wait for you to try it and experience the joyful contrast of flavors and textures—it might just become your new favorite dessert to share with friends and family!
Print
Roasted Rhubarb Chocolate Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Roasted Rhubarb Chocolate Tart combines the tart brightness of roasted rhubarb with the rich, deep flavors of a bittersweet chocolate ganache in a crisp cocoa-infused pastry crust. This elegant dessert is perfect for special occasions or a refined weeknight treat, showcasing the delightful contrast of tangy fruit and smooth chocolate in every bite.
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2 tbsp ice water
For the Roasted Rhubarb
- 3–4 stalks of rhubarb, trimmed and cut into 1-inch pieces
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Chocolate Ganache
- 6 oz (170g) dark chocolate (70% cocoa or higher), chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp sea salt (optional, for a salted caramel flavor)
Instructions
- Prepare the Tart Crust: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, and powdered sugar. Add the chilled cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Stir in the egg yolk and ice water, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roast the Rhubarb: Preheat the oven to 400°F (200°C). Toss the rhubarb pieces with granulated sugar and lemon juice. Spread them on a parchment-lined baking sheet and roast in the oven for about 15 minutes, or until the rhubarb is tender but still holds its shape. Remove from oven and let cool.
- Blind Bake the Crust: Roll out the chilled tart dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim excess. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment, then bake an additional 5-7 minutes until set. Let cool.
- Make the Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth. Add butter, vanilla extract, and sea salt (if using), stirring until fully incorporated and glossy.
- Assemble the Tart: Spread the roasted rhubarb evenly over the cooled tart crust. Pour the chocolate ganache over the rhubarb, gently spreading it to cover the fruit completely.
- Chill and Serve: Refrigerate the tart for at least 1 hour or until the ganache is set. Remove from the fridge about 10 minutes before serving to allow the ganache to soften slightly. Slice and enjoy.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- You can adjust the sugar in the roasted rhubarb depending on your preference for tartness.
- To enhance the flavor, garnish the tart with fresh whipped cream or a sprinkle of sea salt.
- Make sure all the butter is chilled before incorporating into the dough for a tender, flaky crust.
- The sea salt is optional but adds a lovely contrast to the sweet and tart flavors.
