If you’re ready to fall head over heels for a dessert that perfectly marries the tangy brightness of rhubarb with the rich decadence of chocolate, then this Roasted Rhubarb Chocolate Tart Recipe is exactly what you need. It’s a sensational treat that balances tart and sweet in the most graceful way, with a silky chocolate filling nestled in a cocoa-spiced crust, crowned by beautifully caramelized roasted rhubarb. This is one of those unforgettable desserts you’ll want to serve to guests or savor on a quiet afternoon. Trust me, once you try this tart, it will instantly become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, straightforward ingredients that come together to create an unforgettable taste and texture experience. Each component, from the buttery crust to the luscious chocolate filling and the vibrant roasted rhubarb, plays an essential role in building layers of flavor and color that are truly divine.
- All-purpose flour: Forms the sturdy foundation of the crust, providing just the right texture.
- Unsweetened cocoa powder: Adds a rich chocolatey note right into the crust itself for extra depth.
- Powdered sugar: Sweetens the crust delicately without graininess or crunch.
- Salt: Enhances all the flavors, balancing the sweetness effectively.
- Cold unsalted butter: Creates that flaky, tender crumb everyone loves in a tart shell.
- Egg yolk: Binds the crust ingredients together for easy shaping and baking.
- Cold water: Just enough moisture to bring the dough together smoothly.
- Dark chocolate: The star of the filling, ensuring a deep, luscious chocolate flavor.
- Heavy cream: Makes the chocolate filling luxuriously silky and smooth.
- Unsalted butter: Adds richness and sheen to the chocolate filling.
- Vanilla extract: Provides warmth and enhances the chocolate’s complexity.
- Pinch of salt: Balances the sweetness and intensifies all flavors.
- Rhubarb: Fresh and tart, roasted to tender perfection with vibrant orange notes.
- Sugar: Sweetens the rhubarb just enough to complement its natural tartness.
- Orange zest: Lifts the rhubarb with fresh citrusy aroma and flavor.
- Orange juice: Adds moisture and subtle brightness during roasting.
How to Make Roasted Rhubarb Chocolate Tart Recipe
Step 1: Prepare the Tart Crust
Begin by preheating your oven to 350 degrees Fahrenheit to get ready for baking the crust. In a food processor, pulse the flour, cocoa powder, powdered sugar, and salt together until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Then drop in the egg yolk and 1 tablespoon of cold water, pulsing just until the dough starts to come together. If necessary, add a little more cold water, but only enough until the dough holds cohesively. Press this dough into a 9-inch tart pan, making sure to evenly cover the base and sides. Prick the base all over with a fork to prevent bubbling. Chill the crust in the refrigerator for 15 minutes before baking. Bake it for 18 to 20 minutes until set, then allow it to cool completely; this creates a firm and flavorful base for the chocolate and rhubarb toppings.
Step 2: Roast the Rhubarb
While your crust cools, toss the rhubarb batons with sugar, orange zest, and orange juice in a bowl. Spread the coated rhubarb in a single layer on a baking sheet lined with parchment paper. Roast in a preheated oven at 375 degrees Fahrenheit for about 15 to 18 minutes. The rhubarb should become tender but still hold its shape beautifully. This roasting process intensifies its natural tartness and melds it seamlessly with the sweet, citrus notes to make the perfect topping for the tart.
Step 3: Make the Chocolate Filling
In a small saucepan, gently heat the heavy cream until it reaches a simmer, careful not to boil. Remove from heat immediately and stir in the chopped dark chocolate, unsalted butter, vanilla extract, and a pinch of salt until the mixture is perfectly smooth and glossy. This luscious filling is the heart of the tart, bringing creamy, intense chocolate flavor that contrasts beautifully with the bright rhubarb.
Step 4: Assemble and Chill
Pour the chocolate filling into the cooled tart shell, smoothing the surface with a spatula. Refrigerate the tart for at least one hour or until the ganache-like filling has fully set. Once set, arrange the roasted rhubarb thoughtfully on top. For an extra touch of shine, try brushing the rhubarb with warm apricot jam just before placing it onto the tart. This step is where the magic comes together, combining textures and flavors into one stunning dessert.
How to Serve Roasted Rhubarb Chocolate Tart Recipe
Garnishes
Garnishing this tart thoughtfully can elevate its look and taste even more. Consider a dusting of powdered sugar for a pretty snowy effect, a sprinkle of finely chopped pistachios to add crunch and a pop of color, or a few fresh mint leaves for a refreshing aroma that complements the richness. Each garnish adds a little flair without overpowering the stunning chocolate and rhubarb ensemble.
Side Dishes
This tart pairs beautifully with light accompaniments that balance its richness. A dollop of whipped cream or a scoop of vanilla bean ice cream creates a cool contrast to the chocolate and rhubarb’s earthiness. If you want something fruity, fresh berries or a simple citrus salad will complement the tart’s natural tanginess and provide a refreshing finish to the meal.
Creative Ways to Present
For special occasions, try serving the tart on a beautiful cake stand or platter decorated with edible flowers around the base for an eye-catching centerpiece. Cut slices carefully with a hot knife to get clean edges and plate each piece with a drizzle of raspberry coulis or a sprinkling of crushed praline for added texture and flavor. These small details turn your Roasted Rhubarb Chocolate Tart Recipe into an impressive dessert experience.
Make Ahead and Storage
Storing Leftovers
Once assembled, this tart should be stored in an airtight container in the refrigerator to keep the chocolate ganache firm and the crust crisp. It will stay fresh for up to three days. Keeping it chilled also helps maintain the perfect texture contrast between the smooth filling and the tangy roasted rhubarb.
Freezing
While you can freeze the tart, it’s best to freeze only the baked, cooled tart shell and the chocolate filling separately before assembling. Wrap each well in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before assembling with freshly roasted rhubarb for optimal texture. Freezing the fully assembled tart can cause the rhubarb to release too much water and make the crust soggy.
Reheating
This tart is best enjoyed chilled or at room temperature. However, if you prefer it slightly warm, allow it to sit out for about 20 minutes before serving so the chocolate ganache softens slightly without melting too much. Avoid microwaving as it can alter the texture of both the chocolate filling and the roasted rhubarb topping.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Just thaw and drain it well before roasting to avoid excess moisture that could make the tart soggy. Fresh rhubarb provides the best texture and flavor, but frozen works well in a pinch.
Is it possible to make the crust gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Keep in mind the texture might be slightly different, but the rich cocoa flavor and buttery crumb should still come through deliciously.
What type of chocolate works best?
For the richest flavor, choose a high-quality dark chocolate with around 60-70 percent cocoa content. This provides an ideal balance of bittersweet notes that pair beautifully with the tartness of rhubarb.
Can I prepare the tart in advance for a party?
Yes, preparing the tart a day ahead is a great idea! Assemble it, chill overnight to let the flavors meld, and add the roasted rhubarb topping just before serving for the freshest presentation.
How can I make the tart more glossy?
Brushing the rhubarb with warm apricot jam right before placing it on the tart adds a gorgeous sheen and a light glaze that intensifies the fruit’s sweetness without overpowering it.
Final Thoughts
This Roasted Rhubarb Chocolate Tart Recipe is genuinely a showstopper, offering a perfect harmony of flavors and textures that’s hard to resist. From its crisp cocoa crust to the silky chocolate filling and vibrant roasted rhubarb topping, every bite reminds you why baking is such a joy. I encourage you to give this recipe a try—you’ll be rewarded with a dessert that’s both elegant and comforting, bound to become a beloved staple in your collection.
Print
Roasted Rhubarb Chocolate Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This Roasted Rhubarb Chocolate Tart is a delightful dessert combining a rich chocolate filling with tangy roasted rhubarb on a crisp cocoa-infused crust. Perfectly balanced with citrus notes, it’s a French-inspired treat ideal for spring and special occasions.
Ingredients
For the crust:
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the chocolate filling:
- 6 oz dark chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of salt
For the roasted rhubarb:
- 1½ cups rhubarb, cut into 2-inch batons
- 2 tablespoons sugar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a food processor, pulse the flour, cocoa powder, powdered sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg yolk and 1 tablespoon cold water by pulsing until the dough just holds together. Add another tablespoon of water if needed.
- Form and bake the crust: Press the dough evenly into a 9-inch tart pan, making sure to reach the edges. Prick the base with a fork to prevent bubbling during baking. Chill the crust in the refrigerator for 15 minutes, then bake for 18–20 minutes until set. Remove from oven and allow to cool completely.
- Roast the rhubarb: Meanwhile, toss the rhubarb batons with sugar, orange zest, and orange juice until evenly coated. Arrange on a baking sheet lined with parchment paper. Roast in the oven at 375°F for 15–18 minutes until the rhubarb is tender but retains its shape. Let cool.
- Make the chocolate filling: In a saucepan, heat the heavy cream just until it begins to simmer. Remove from heat immediately and stir in the chopped dark chocolate, unsalted butter, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and shiny.
- Assemble the tart: Pour the warm chocolate filling into the cooled tart shell, spreading evenly. Refrigerate for at least 1 hour or until the filling is fully set.
- Add the roasted rhubarb topping: Once the tart is chilled and set, arrange the roasted rhubarb pieces on top in an appealing pattern. For added gloss, optionally brush with warm apricot jam before serving.
Notes
- For extra gloss and shine, brush the roasted rhubarb with warm apricot jam before placing on the tart.
- This tart is best served chilled or at room temperature to enjoy the contrasting textures and balanced flavors.
- You can prepare the crust a day in advance and keep it refrigerated to save time.
