Roasted Rhubarb Chocolate Tart Recipe

I know what you’re thinking: “Rhubarb in a chocolate tart?” Trust me, I was skeptical at first too, but this Roasted Rhubarb Chocolate Tart is the kind of dessert that will surprise you in the best possible way. It’s a perfect balance of tart, sweet, and rich flavors. Imagine a buttery, melt-in-your-mouth chocolate ganache sitting on top of a delicate, flaky tart crust, topped with tender, caramelized roasted rhubarb. Every bite feels like a little piece of dessert magic.

Rhubarb might seem like an unusual addition to chocolate, but when it’s roasted, it softens and becomes wonderfully sweet-tart, adding the ideal contrast to the smooth richness of the chocolate. Whether you’re a die-hard rhubarb fan or you’re just looking for something a little different to impress at your next gathering, this tart is a showstopper in every sense. I promise, it’ll become your new favorite combo!

Why You’ll Love Roasted Rhubarb Chocolate Tart

This tart isn’t just delicious; it’s the perfect blend of sophisticated and comforting. Here’s why it’s going to be your new go-to dessert:

Flavor Explosion: The sweet, earthy chocolate combined with the tangy roasted rhubarb creates a contrast that is utterly mouthwatering. It’s both indulgent and refreshing, making it the ultimate dessert for any season.

A Showstopper: It’s elegant and impressive, yet not overly complicated to make. Your friends and family will be wowed by the unique flavors, and they’ll never guess how easy it is to make!

Make-Ahead Perfection: This tart can be made ahead of time, giving you more freedom on the day of your event. The flavors even deepen as it sits, so it’s perfect for prepping a day or two before.

Seasonal Delights: Rhubarb is a spring and early summer favorite, and this dessert celebrates its unique tartness in a way that feels both luxurious and nostalgic.

A Decadent Treat: Let’s not forget the chocolate. The silky ganache is rich but not overwhelming, and it pairs perfectly with the roasted rhubarb. It’s the kind of dessert that’s perfect for any occasion where you want to indulge.

Ingredients

Let’s break down the star ingredients that come together to create this tart:

For the Tart Crust

The crust is flaky, buttery, and the perfect base for the chocolate and rhubarb. Here’s what you’ll need:

• All-purpose flour: The essential structure of the tart. It gives you that delicate, light base that’s crisp and tender once baked.
• Unsalted butter: Cold and cubed. Butter provides richness and flakiness, which is exactly what you want in a tart shell. Don’t use margarine or any other substitutes for the best texture!
• Powdered sugar: For a little sweetness that integrates easily into the dough without making it too heavy.
• Egg yolk: This adds richness and helps the dough come together, creating a more delicate, sturdy crust.
• Ice water: Only a little, just to bring the dough together when it’s a bit too dry.

For the Roasted Rhubarb

Rhubarb is naturally tart, but when roasted, it caramelizes and softens, offering a perfectly balanced addition to this tart.

• Fresh rhubarb: Trimmed and cut into 1-inch pieces. Rhubarb gives this tart a wonderful tangy kick and pairs beautifully with the chocolate. When roasted, it’s tender and slightly caramelized.
• Sugar: Just a little to help draw out the rhubarb’s natural sweetness as it roasts.
• Fresh lemon juice (optional): A squeeze of lemon brightens the rhubarb’s natural tartness. It’s optional, but I highly recommend it for that extra zing!

For the Chocolate Ganache

This is the rich, creamy, and luxurious chocolate center that holds everything together.

• Dark chocolate: Go for a high-quality dark chocolate (at least 60% cocoa) for a deep, rich flavor. The bitterness of the dark chocolate contrasts beautifully with the sweetness of the roasted rhubarb.
• Heavy cream: Essential for making the ganache silky and smooth. The fat content gives it the luscious texture.
• Unsalted butter: Adds extra creaminess to the ganache and enhances the chocolate’s richness.
• A pinch of salt: Salt in chocolate brings out the flavors, making them deeper and more complex.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s get baking! This tart might look impressive, but it’s easier than you think to make. Here’s how:

1. Prepare the Tart Crust

Start by making the tart crust. In a large bowl, combine the flour and powdered sugar. Add the cold butter and rub it between your fingers until the mixture looks like coarse crumbs. You can also use a food processor for this step if you prefer.

Add the egg yolk and mix until it starts to come together. If it’s too crumbly, add a tablespoon of ice water at a time until the dough just comes together.

Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes. This helps the crust hold its shape during baking.

2. Preheat the Oven and Roast the Rhubarb

Preheat your oven to 375°F (190°C).

Place the rhubarb pieces on a baking sheet lined with parchment paper. Sprinkle with a little sugar and drizzle with a tiny bit of lemon juice, if using. Toss to coat the rhubarb in the sugar and bake for 15-20 minutes until the rhubarb is tender and caramelized but still holding its shape. Remove from the oven and let it cool.

3. Roll Out the Tart Dough

Once the dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Transfer the dough to your tart pan, pressing it gently into the corners. Trim off any excess dough, leaving about 1 inch of overhang.

Prick the bottom of the dough with a fork to prevent it from puffing up while baking. Line the crust with parchment paper and fill with pie weights or dried beans to blind-bake.

4. Blind-Bake the Tart Shell

Place the tart crust in the preheated oven and bake for about 15 minutes. After 15 minutes, remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the crust is golden brown. Let it cool completely before filling it.

5. Make the Chocolate Ganache

While the tart shell is cooling, prepare the chocolate ganache. In a small saucepan, heat the cream over medium heat until it just begins to simmer. Remove from heat and immediately pour it over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.

Add in the butter and a pinch of salt, and stir until the butter is fully melted and the ganache is silky smooth.

6. Assemble the Tart

Once the tart crust has cooled and the ganache is ready, pour the chocolate ganache into the cooled tart shell. Use a spatula to spread it into an even layer.

7. Top with Roasted Rhubarb

Carefully spoon the roasted rhubarb pieces onto the chocolate ganache, arranging them evenly across the top. You can drizzle any remaining syrup from the rhubarb over the top for extra flavor and shine.

8. Chill and Serve

Refrigerate the tart for at least 2 hours to allow the ganache to set. Once set, slice and serve! This tart is best enjoyed chilled, but you can also bring it to room temperature for a softer texture.

Nutrition Facts

Servings: 8-10
Calories per serving: Approximately 350-400 calories (depends on size and specific ingredients)

Preparation Time

• Prep Time: 30 minutes (plus chilling time)
• Cook Time: 45-50 minutes (for both roasting rhubarb and baking the tart crust)
• Total Time: 2 hours 15 minutes (including chilling time)

How to Serve Roasted Rhubarb Chocolate Tart

This tart is decadent on its own, but you can take it to the next level by pairing it with:

• Whipped Cream or Crème Fraîche: A dollop of freshly whipped cream or crème fraîche is the perfect creamy contrast to the richness of the ganache.
• Fresh Berries: Serve with a few fresh raspberries or blueberries for a pop of color and a fresh burst of flavor.
• Ice Cream: A scoop of vanilla or cinnamon ice cream pairs wonderfully with the chocolate and rhubarb.

Additional Tips

• Make-Ahead Tip: This tart is perfect for making ahead. Once assembled, it will keep well in the fridge for up to 3 days. Just be sure to cover it with plastic wrap to keep it fresh.
• Customize Your Rhubarb: If you prefer a sweeter flavor, feel free to add more sugar to the rhubarb before roasting. You can also add a dash of vanilla or cinnamon for a warm, spiced kick.
• Dough Tip: If you don’t have a tart pan, you can use a pie pan as an alternative. Just be sure to adjust your baking time to ensure the crust

bakes evenly.

FAQ Section

Q1: Can I make this tart ahead of time?
A1: Yes! This tart is great for making ahead. You can bake the crust, roast the rhubarb, and make the ganache up to a day in advance. Just assemble it the day you plan to serve it.

Q2: Can I use frozen rhubarb?
A2: Absolutely! If fresh rhubarb isn’t available, frozen rhubarb works just as well. Just make sure to thaw it fully and drain any excess water before roasting.

Q3: Can I use a different type of fruit?
A3: While rhubarb is perfect for this tart, you can swap it for other fruits like strawberries or raspberries, but you may need to adjust the roasting time accordingly.

Q4: Can I make the crust gluten-free?
A4: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your flour blend contains xanthan gum or add it separately to help the dough bind together.

Q5: How should I store leftovers?
A5: Store any leftovers in the fridge, tightly covered, for up to 3 days. It’s best served chilled.

Q6: Can I freeze this tart?
A6: Yes, this tart freezes well. After it’s fully assembled, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw it in the fridge overnight before serving.

Q7: What kind of chocolate is best for the ganache?
A7: Use high-quality dark chocolate with at least 60% cocoa for the best flavor. You want the chocolate to have a rich, deep flavor that pairs well with the tartness of the rhubarb.

Q8: Can I make this tart without butter?
A8: If you’re looking for a dairy-free option, you can substitute the butter with vegan butter or coconut oil in both the crust and the ganache.

Q9: What’s the best way to slice this tart?
A9: Use a sharp knife dipped in warm water to slice through the chocolate ganache smoothly. This will give you clean slices without smearing the chocolate.

Q10: Is there a way to make this tart less sweet?
A10: If you prefer a less sweet tart, you can reduce the amount of sugar in the rhubarb and ganache. The bitterness of the dark chocolate will balance out the flavors without making it overly sweet.

Conclusion

This Roasted Rhubarb Chocolate Tart is a beautiful, unexpected dessert that’s sure to win hearts at any occasion. Whether you’re serving it for a holiday, a special occasion, or just as a treat for yourself, it’s sure to become a go-to favorite. Trust me, every bite is worth the wait.

Enjoy and happy baking!

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