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Roasted rhubarb chocolate tart

A decadent rhubarb chocolate tart filled with a layer of roasted rhubarb compote and topped with chocolate ganache 
Course Dessert
Cuisine French
Keyword chocolate rhubarb tart, rhubarb chocolate tart
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 393kcal
Author Janice

Equipment

Rolling pin
Tart pan
GIR spatula
8-in Pyrex

Ingredients

Chocolate dough

  • 185 grams ( cups) all-purpose flour
  • 80 grams ( cup) icing sugar
  • 25 grams ( cup) Cacao Barry extra brute cocoa powder
  • 115 grams (½ cup) unsalted butter cut into small pieces
  • 3 (3 ) large egg yolks
  • 30 mL (2 tbsp) cold water optional, depending on texture of dough

Roasted rhubarb

  • 225 grams (½ lb) fresh rhubarb washed and trimmed, and cut into 10 cm lengths
  • 30 mL (2 tbsp) granulated sugar
  • 15 mL (1 tbsp) rose water

Dark chocolate ganache

Instructions

To make the chocolate dough

  • Sift the flour, cocoa powder, and icing sugar into a large bowl.
  • Add the cold butter and work it into the flour mixture by rubbing your palms together through the mixture until the mixture resembles fine breadcrumbs.
  • Make a well in the center and add the yolks. Work the yolks into the dough with a fork or even your fingers.
  • If the dough is slightly dry, add a spoonful or so of cold water until the desired texture is obtained.
  • Form the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 1 hour or until firm.
  • Preheat the oven to 350°F.
  • Roll out the disk of dough between two pieces of parchment until it is 3 mm thick.
  • Line a 9-inch removable bottomed tart pan with the dough and work it into the corners and edges. Trim and neaten it up.
  • Freeze the unbaked tart for half an hour or until very, very cold.
  • Dock the pastry with a fork and with a 6 mm piping tip, cut out a whole in the center of the tart to allow steam to escape (make sure to cut all the way through and remove the piece).
  • Place the tart on a baking sheet and blind bake the tart for about 15–20 minutes until the pastry is fully cooked and appears dry (not glossy).
  • Remove the tart from the oven. If there are any bumps of air under the surface of the tart shell, press down very gently with a clothed hand (beware of steam) to release the steam. Let cool before unmolding it carefully and placing it on a plate.

To roast the rhubarb

  • Toss rhubarb with the sugar and rosewater and bake it in a glass ovenproof dish until the rhubarb is tender (about 20 minutes). Let cool completely before using.

To make the chocolate ganache

  • Heat the cream in a small saucepan and when it is steamy, pour it over the chopped chocolate.
  • Wait a minute, then begin to stir it from the middle, out, until you obtain a smooth, silky ganache. (if all else fails, see above for my ganache saving tip!). Let the ganache thicken slightly before using.

To assemble the tart

  • Line the bottom of the baked tart shell with the rhubarb.
  • Top with ganache, and let the tart set in the fridge for a couple of hours.
  • When you are ready to serve the tart, sprinkle the top with some cocoa powder to make it pretty.
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Nutrition

Calories: 393kcal