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Roasted Rhubarb Chocolate Tart

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This decadent tart combines the rich flavors of dark chocolate ganache with the sweet and tangy notes of roasted rhubarb, all encased in a crispy chocolate dough shell. A perfect dessert for special occasions or a luxurious treat.

Ingredients

Scale

For the Chocolate Dough:

  • 1 1/2 cups all-purpose flour
  • 2/3 cup icing sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, cut into small pieces
  • 3 large egg yolks
  • 2 tablespoons cold water (optional, depending on dough texture)

For the Roasted Rhubarb:

  • 1 cup fresh rhubarb (washed, trimmed, and cut into 4-inch lengths)
  • 2 tablespoons granulated sugar
  • 1 tablespoon rose water

For the Dark Chocolate Ganache:

  • 1 1/2 cups dark chocolate (70% cocoa, chopped)
  • 1 cup whipping cream (35% fat)

Instructions

  • Making the Chocolate Dough:
    • Sift the flour, cocoa powder, and icing sugar into a large bowl.
    • Add cold butter and rub it into the dry mixture using your palms until it resembles fine breadcrumbs.
    • Make a well in the center of the mixture and add the egg yolks. Use a fork or your fingers to work the yolks into the dough.
    • If the dough seems dry, add a spoonful of cold water until the desired texture is reached.
    • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour until firm.
  • Prepare the Tart Shell:
    • Preheat the oven to 350°F (175°C).
    • Roll the chilled dough between two sheets of parchment paper until it’s about 1/8 inch (3 mm) thick.
    • Line a 9-inch tart pan with the dough, pressing it into the edges and trimming the excess.
    • Freeze the tart shell for 30 minutes until very cold.
    • Dock the pastry with a fork and cut a small hole in the center to allow steam to escape during baking.
    • Place the tart on a baking sheet and blind bake for 15–20 minutes until fully cooked and dry.
    • Gently press down any air bubbles, then let it cool completely.
  • Roasting the Rhubarb:
    • Preheat the oven to 350°F (175°C).
    • Place the rhubarb on a baking sheet and sprinkle with sugar and rose water.
    • Roast for 15–20 minutes until tender. Let it cool and set aside.
  • Making the Chocolate Ganache:
    • Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer.
    • Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth.
  • Assembling the Tart:
    • Spread the roasted rhubarb compote evenly over the cooled tart shell.
    • Pour the chocolate ganache on top of the rhubarb layer, smoothing it out with a spatula.
    • Refrigerate the tart for at least 2 hours until the ganache is fully set.
    • Optionally, dust the top with cocoa powder before serving.
  • Enjoy!
    • Serve this decadent tart as a luxurious dessert!

Notes

  • You can substitute the rose water with vanilla extract for a different flavor profile.
  • To make the tart ahead of time, store it in the refrigerator for up to 2 days.
  • For an extra rich ganache, use a higher percentage of cocoa in the chocolate.

Nutrition

Find it online: https://easyfoodflash.com/roasted-rhubarb-chocolate-tart/