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
Scale
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
