The Roasted Rhubarb Chocolate Tart Recipe is a showstopper dessert that’s as striking as it is scrumptious. What you get in every bite is a harmony of rich dark chocolate, shimmering roasted rhubarb, and buttery, delicate crust—the kind of combination that impresses dinner guests and delights your own taste buds, too. Whether you’re celebrating spring’s prettiest produce or simply want to indulge in something unique and memorable, this tart brings beauty and bold flavor to the dessert table. Let’s jump into how you can make this treat your new favorite, step by step!
Ingredients You’ll Need
Every component of this Roasted Rhubarb Chocolate Tart Recipe centers around simple, quality ingredients. Each one plays a vital role—giving the tart its tender bite, deep flavor, and dazzling bursts of color. Here’s what you need (plus a few pro tips along the way):
- All-purpose flour: Creates a crumbly, tender crust that’s easy to work with and holds up to silky chocolate filling.
- Powdered sugar: Adds a gentle sweetness and ensures your crust is lovely and tender instead of tough.
- Salt: Just a pinch wakes up all the other flavors—never skip it in your pastry!
- Cold unsalted butter: The key to a perfectly flaky, melt-in-your-mouth crust. Keep it cold for best results.
- Egg yolk: Binds the crust dough and imparts a lovely golden color and richness.
- Ice water: Helps your dough come together crisp and tender without overworking it.
- Dark chocolate (60–70%): Choose a good-quality bar; it makes all the difference for the deep, slightly bitter, totally decadent filling.
- Heavy cream: Turns chocolate into a luscious, smooth ganache that sits like velvet in the tart shell.
- Unsalted butter: Whisked into the filling for a glossy sheen and extra richness.
- Vanilla extract: Rounds out the chocolate flavors and adds warmth to the ganache.
- Fresh rhubarb: Use ruby or pink stalks for that brilliant color contrast and tangy flavor.
- Sugar: Balances rhubarb’s tartness and encourages a lovely caramelized finish during roasting.
- Orange zest: Brings a fragrant, citrusy lift to the roasted fruit and brightens every bite.
- Orange juice: Adds a fresh, zippy note and a touch of extra moisture for roasting the rhubarb.
How to Make Roasted Rhubarb Chocolate Tart Recipe
Step 1: Make and Chill the Crust
Start by assembling your ingredients and preheating the oven to 375°F (190°C). Using a food processor, pulse the flour, powdered sugar, and salt together, then drop in the cold butter cubes. Pulse until you see pea-sized pieces—this keeps your crust light and flaky. Add the egg yolk and a tablespoon of ice water, pulsing just until everything comes together; add another splash of water if needed. Gather the dough, pat it into a disk, wrap it, and let it chill in the fridge for about 30 minutes. This rest makes it easier to roll out and helps prevent shrinking.
Step 2: Roll, Shape, and Bake the Crust
Once your dough is cool and firm, roll it out on a lightly floured surface until it fits a 9-inch tart pan. Carefully fit the dough into the pan, gently pressing into all the corners and up the sides. Trim the excess, prick the bottom with a fork (so it bakes flat), and bake for 18–20 minutes until golden and fragrant. Let the crust cool completely before filling—it needs to be room temperature so the chocolate sets up beautifully.
Step 3: Roast the Rhubarb
Reduce the oven to 350°F (175°C). Meanwhile, on a parchment-lined baking sheet, toss your cut rhubarb with sugar, orange zest, and orange juice. Spread the batons out in a single layer and roast for 15 to 20 minutes. You’re looking for rhubarb that’s tender but still keeps its shape—not mushy! Let these coral-pink jewels cool while you make the filling.
Step 4: Prepare the Chocolate Ganache Filling
Set your chopped chocolate in a heatproof bowl. In a small saucepan, gently heat the cream just to a simmer, making sure it doesn’t boil. Pour the hot cream over the chocolate and let it sit undisturbed for a minute so the chocolate softens. Stir until smooth, then add in the butter and vanilla, mixing until silky and glossy—this is the heart of your Roasted Rhubarb Chocolate Tart Recipe!
Step 5: Assemble the Tart
Pour the glossy chocolate filling into your fully cooled tart shell and use a spatula to smooth it into an even layer. Carefully arrange the roasted rhubarb batons in any pattern you like—rows, circles, or something free-form and artistic. The tart needs at least two hours of chilling so the ganache sets firm; resist the urge to slice early!
How to Serve Roasted Rhubarb Chocolate Tart Recipe
Garnishes
For a polished finishing touch, sprinkle the tart with a dusting of powdered sugar, scatter on a few orange zest curls, or dot with fresh edible flowers. A light swipe of whipped cream also complements the acidity of the rhubarb and the richness of the chocolate.
Side Dishes
This tart pairs perfectly with a scoop of vanilla bean ice cream, tangy crème fraîche, or even a creamy Greek yogurt. These accompaniments play up the contrast between the bittersweet chocolate and the bright, sharp rhubarb, elevating every forkful of the Roasted Rhubarb Chocolate Tart Recipe.
Creative Ways to Present
For a playful approach, cut the tart into elegant thin wedges and serve on individual plates with a flourish of orange zest and a scattering of toasted chopped pistachios or hazelnuts. Mini tartlets, made in smaller pans, are delightful for parties or brunches. Or go dramatic by serving the whole tart on a vintage cake stand, letting the jewel-toned rhubarb take center stage.
Make Ahead and Storage
Storing Leftovers
Wrap the tart tightly with plastic wrap or store slices in an airtight container in the refrigerator. The Roasted Rhubarb Chocolate Tart Recipe will keep beautifully for up to three days—making it a convenient make-ahead dessert for any gathering.
Freezing
You can freeze the tart after assembly. Simply cover it tightly with a double layer of plastic wrap and then foil. Before serving, thaw overnight in the fridge. While the texture of the rhubarb may soften slightly, the flavors will remain deliciously vibrant.
Reheating
This tart is best enjoyed chilled or at room temperature, so there’s no need for reheating. If you prefer a soft, luscious filling, let the tart sit out for about 15 minutes before serving. It brings out the chocolate’s creaminess and the rhubarb’s perfume even more.
FAQs
Can I use frozen rhubarb instead of fresh?
It’s possible, but for best results with the Roasted Rhubarb Chocolate Tart Recipe, stick with fresh. Frozen rhubarb tends to release more moisture as it roasts, which can make the tart soggy and affect the gorgeous presentation.
What type Dessert
Opt for a good-quality dark chocolate with 60–70% cocoa—this ensures a bittersweet, complex flavor that balances the tangy rhubarb. Stay away from milk chocolate, as it can make the filling too sweet and one-dimensional.
Can I make this tart ahead of time?
Absolutely! The Roasted Rhubarb Chocolate Tart Recipe is perfect for making a day in advance. The tart sets up beautifully in the fridge and actually slices more cleanly if it’s allowed to chill for several hours.
How do I keep the crust from getting soggy?
Allow the crust to cool completely before filling it, and let the roasted rhubarb cool and drain briefly on a paper towel if it seems particularly juicy. This will help keep your tart shell crisp and delightful.
Do I have to roast the rhubarb?
Yes roasting brings out the sweet-tart notes and helps the beautiful color hold up on top of the tart. Uncooked rhubarb can be too sour and tends to wilt and leak onto the chocolate, so don’t skip this step for the true Roasted Rhubarb Chocolate Tart Recipe experience!
Final Thoughts
If you’re searching for a dessert that’s as stunning as it is sophisticated, try the Roasted Rhubarb Chocolate Tart Recipe—it’s sure to win fans after just one bite. Every step is simple and approachable, and the finished tart has that wow factor we all love when sharing something homemade. Let this recipe be your invitation to play with flavors and colors in the kitchen. Happy baking!
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Roasted Rhubarb Chocolate Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich dark chocolate ganache and tangy roasted rhubarb atop a buttery crust with this delightful Roasted Rhubarb Chocolate Tart recipe. A visually stunning and elegant dessert perfect for any occasion.
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tablespoons ice water
For the filling:
- 6 oz dark chocolate (60–70%), chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the rhubarb topping:
- 2 cups fresh rhubarb, cut into 2-inch batons
- 2 tablespoons sugar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
Instructions
- Preheat the oven and prepare the crust: Preheat oven to 375°F (190°C). Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Mix in egg yolk and ice water until dough forms. Chill, roll out, press into tart pan, and bake until golden.
- Roast the rhubarb: Toss rhubarb with sugar, orange zest, and juice. Roast until tender. Let cool.
- Make the chocolate filling: Heat cream, pour over chopped chocolate, let sit, then stir in butter and vanilla until smooth. Pour into cooled crust.
- Assemble the tart: Arrange roasted rhubarb on top of the chocolate filling. Chill for at least 2 hours before serving.
Notes
- Use ruby or pink rhubarb for a visually appealing tart.
- Best served chilled or at room temperature.
- Can be prepared a day in advance for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 19g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg
