Description
This Roasted Rhubarb Chocolate Tart is a decadent dessert that combines the tartness of roasted rhubarb with the rich, velvety smoothness of dark chocolate. Perfect for any special occasion, it’s a stunning dessert with a unique flavor profile that will delight your taste buds
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 filling:
- 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:
Preheat the oven to 350°F (175°C). In a food processor, pulse together the flour, cocoa powder, powdered sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough begins to come together. Add ice water, 1 tbsp at a time, until the dough forms a ball. - Chill the dough:
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up. - Roast the rhubarb:
While the dough chills, place the rhubarb pieces on a baking sheet lined with parchment paper. Sprinkle with sugar and drizzle with lemon juice. Roast the rhubarb in the preheated oven for 15-20 minutes, or until tender and caramelized. Once roasted, set aside to cool. - Roll out and blind-bake the tart shell:
Once the dough has chilled, roll it out on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15-18 minutes, then remove the weights and parchment and bake for another 5-7 minutes, or until the crust is firm and slightly golden. Let the crust cool completely. - Prepare the chocolate ganache filling:
In a heatproof bowl, place the chopped chocolate. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering. Pour the hot cream mixture over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy. Add the vanilla extract and sea salt (if using) and stir to combine. - Assemble the tart:
Once the tart shell has cooled, spread a layer of the roasted rhubarb evenly over the bottom of the crust. Pour the chocolate ganache filling over the rhubarb, spreading it into an even layer. - Chill the tart:
Place the tart in the refrigerator for at least 2 hours, or until the ganache has fully set. - Serve:
Once set, slice the tart into wedges and serve. Garnish with additional roasted rhubarb, whipped cream, or chocolate shavings if desired.
Notes
- Make-ahead: This tart can be made ahead and stored in the refrigerator for up to 3 days.
- Rhubarb alternatives: If rhubarb isn’t in season, try using roasted strawberries or mixed berries for a different twist.
- Serving suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4 g
- Cholesterol: 45mg