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
Scale
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.
