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
Scale
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.
