Description
This Roasted Rhubarb Chocolate Tart combines a buttery, flaky crust with rich dark chocolate ganache and perfectly roasted rhubarb pieces. The tart offers a beautiful balance of tartness from the rhubarb and sweetness from the chocolate, making it an elegant dessert perfect for spring and summer gatherings. Chilled to set, it’s delicious served cold or at room temperature, and can be garnished with whipped cream or fresh mint for an extra touch.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1–2 tablespoons cold water
For the Roasted Rhubarb
- 2 cups rhubarb, cut into 1-inch pieces
- 2 tablespoons granulated sugar
- 1 tablespoon orange juice
For the Chocolate Ganache Filling
- 4 oz dark chocolate, chopped (60–70% cocoa)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the tart crust: Preheat your oven to 375°F (190°C). In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add cold water one tablespoon at a time, pulsing after each addition until the dough starts to come together. Press the dough evenly into a 9-inch tart pan, prick the bottom with a fork to avoid bubbling, and chill the crust in the refrigerator for 15 minutes.
- Bake the crust: Place the chilled tart pan in the preheated oven and bake for 18 to 20 minutes, or until the crust is lightly golden brown. Remove from oven and set aside to cool completely.
- Roast the rhubarb: While the crust bakes, toss the rhubarb pieces with granulated sugar and orange juice to coat evenly. Spread them out on a baking sheet and roast in the oven for 15 to 20 minutes, or until the rhubarb is tender but retains its shape.
- Make the chocolate ganache filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped dark chocolate placed in a heatproof bowl. Let it sit for 2 minutes to melt the chocolate, then stir gently until the mixture is smooth and glossy. Stir in the vanilla extract.
- Assemble the tart: Pour the chocolate ganache into the cooled tart shell and smooth the surface with a spatula. Gently arrange the roasted rhubarb pieces evenly on top of the ganache.
- Chill before serving: Refrigerate the assembled tart for at least 2 hours to allow the ganache to set properly. Serve chilled or at room temperature. Optionally, garnish with whipped cream or fresh mint leaves for an elegant touch.
Notes
- Use high-quality dark chocolate with 60–70% cocoa content for the best rich and balanced flavor.
- The tart is best served chilled or at room temperature to enjoy the contrast between the smooth ganache and roasted rhubarb.
- Optional garnishes like whipped cream or fresh mint add a refreshing finish and visual appeal.
- Ensure the butter is very cold for the crust to achieve a tender, flaky texture.
