If you have a hankering for a dessert that perfectly balances tart and sweet flavors with a decadent chocolate twist, you’re in for a real treat. This Roasted Rhubarb Chocolate Tart Recipe brings together the bright, tangy zing of roasted rhubarb and the deep, luscious richness of dark chocolate in a crisp cocoa crust. It’s one of those desserts that feels like a celebration on a plate—delightful, elegant, and surprisingly easy to make at home. Whether you want to impress guests or indulge yourself, this tart promises a memorable flavor adventure every time.
Ingredients You’ll Need
We’re keeping the ingredients straightforward but thoughtfully chosen to create a tart that delivers textural contrasts and vibrant flavors. Each one contributes to making this tart so special—from the cocoa powder that adds a subtle bitterness to the buttery crust and the roasted rhubarb that adds a juicy tang to the silky chocolate filling.
- All-purpose flour: The foundation of the crust, providing structure and a tender texture.
- Cocoa powder: Adds a deep chocolate flavor to the pastry without adding moisture.
- Powdered sugar: For subtle sweetness and a smooth texture in the crust.
- Unsalted butter (chilled and cubed): Key for that flaky, buttery crust everyone loves.
- Egg yolk: Helps bind the dough and adds richness.
- Ice water: Just enough to bring the dough together without making it tough.
- Rhubarb stalks (trimmed and cut into 1-inch pieces): The star of the show, offering bright tartness that pairs amazingly with chocolate.
- Granulated sugar: Balances the rhubarb’s tartness and sweetens the filling.
- Lemon juice: Enhances the rhubarb’s flavor with a fresh zing.
- Dark chocolate (70% cocoa or higher), chopped: Rich, bittersweet chocolate that melts wonderfully into the filling.
- Heavy cream: Makes the filling luxuriously smooth and creamy.
- Unsalted butter: Adds silkiness and richness to the chocolate ganache.
- Vanilla extract: Lends warmth and depth to the chocolate filling.
- Sea salt (optional): A pinch creates a delightful salted caramel vibe that elevates the entire tart.
How to Make Roasted Rhubarb Chocolate Tart Recipe
Step 1: Prepare the Cocoa Tart Crust
Start by combining the flour, cocoa powder, and powdered sugar in a bowl. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water, just enough to bring the dough together. Press into a disk, wrap it, and chill for at least 30 minutes. This resting time is crucial to prevent shrinking and to develop flavor.
Step 2: Roast the Rhubarb
Toss the rhubarb pieces with granulated sugar and lemon juice, place them on a baking sheet, and roast in a preheated oven at 375°F (190°C) for about 15 minutes. Roasting softens the rhubarb while concentrating its tangy sweetness, which beautifully complements the chocolate layer later on.
Step 3: Blind Bake the Tart Shell
Roll out the chilled dough and press it into your tart pan. Prick the base with a fork to prevent bubbles, line with parchment paper, and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, then remove the weights and bake another 10 minutes until set. Let it cool slightly to prepare for the filling.
Step 4: Prepare the Chocolate Ganache Filling
Heat heavy cream until just before boiling, then pour over the chopped dark chocolate in a heatproof bowl. Allow to sit for a few minutes before stirring until smooth. Add butter, vanilla extract, and sea salt if using, stirring until the mixture is glossy and silky.
Step 5: Assemble and Chill the Tart
Spread the roasted rhubarb evenly over the cooled crust, then pour the chocolate ganache on top, smoothing it out. Refrigerate for at least two hours to set the filling or until firm. This chilling step ensures every slice holds its shape and every bite is a perfect harmony of textures.
How to Serve Roasted Rhubarb Chocolate Tart Recipe
Garnishes
To add visual appeal and extra flavor, consider topping the tart with fresh mint leaves or a light dusting of powdered sugar just before serving. For a bit of crunch, sprinkle toasted sliced almonds or crushed pistachios over the top. These garnishes add texture and contrast that elevate the presentation and experience.
Side Dishes
This tart pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you want to keep the dessert lighter, a simple bowl of mixed berries on the side can enhance the rhubarb’s freshness without overwhelming the palate.
Creative Ways to Present
You can serve this tart as individual mini tarts for an elegant touch at parties or cut into rustic wedges for a casual family dessert. For an added wow factor, drizzle a bit of raspberry coulis or a caramel sauce on each serving plate to tie in the tart and rich chocolate flavors beautifully.
Make Ahead and Storage
Storing Leftovers
Cover leftover tart tightly with plastic wrap or store in an airtight container in the refrigerator. The tart will keep well for up to 3 days, and flavors actually deepen after sitting overnight.
Freezing
The crust and ganache filling can be frozen separately if needed. Wrap the crust tightly in plastic wrap and foil before freezing. Freeze the ganache in a separate airtight container. When ready to enjoy, thaw overnight in the refrigerator and then assemble with freshly roasted rhubarb.
Reheating
If you prefer to serve the tart slightly warm, gently warm individual slices in a low oven or microwave for a few seconds. Be careful not to overheat, as you want the ganache to remain creamy and the rhubarb’s texture to stay intact.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can! Just be sure to thaw and drain the frozen rhubarb well to avoid excess moisture, which can affect the tart’s texture. Roasting as usual will help concentrate the flavor.
What type of chocolate works best for this tart?
A dark chocolate with around 70% cocoa content brings the perfect balance of bitterness and richness. It pairs beautifully with the tartness of rhubarb and ensures the ganache is smooth and decadent.
Is it possible to make the crust gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, but keep in mind that the texture might be slightly different. Adding a bit of xanthan gum can help provide elasticity.
Can I add other fruits along with rhubarb?
Definitely! Strawberries, raspberries, or even a sprinkle of blueberries work well alongside rhubarb and amplify the tart’s fruity luminosity. Just adjust the sugar slightly to balance sweetness.
How long does it take to make this tart?
The total time is about 1 hour 10 minutes, including chilling and roasting. Most of this time is hands-off, letting the dough rest or rhubarb roast, which makes it a manageable project even on a busy day.
Final Thoughts
Trust me, once you make the Roasted Rhubarb Chocolate Tart Recipe, it will quickly become one of your go-to desserts for both everyday indulgence and special occasions. The combination of tart rhubarb and deep chocolate is harmoniously refreshing yet indulgent, and you’ll love how simple ingredients come together to create such a stunning finale to any meal. So go ahead—roast that rhubarb, melt that chocolate, and treat yourself and your loved ones to this unforgettable tart.
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Roasted Rhubarb Chocolate Tart Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Roasted Rhubarb Chocolate Tart combines a rich, buttery cocoa crust with a silky dark chocolate filling and a tart, fragrant roasted rhubarb topping. The contrast of flavors and textures—from the crisp chocolate crust to the smooth ganache and tangy roasted rhubarb—makes this dessert both elegant and satisfying, perfect for special occasions or a gourmet treat.
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2 tbsp ice water
For the Roasted Rhubarb
- 3–4 stalks of rhubarb, trimmed and cut into 1-inch pieces
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Chocolate Ganache Filling
- 6 oz (170g) dark chocolate (70% cocoa or higher), chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp sea salt (optional, for a salted caramel flavor)
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine the all-purpose flour, cocoa powder, and powdered sugar. Add the chilled, cubed butter and rub it into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Incorporate the egg yolk and ice water until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roast the Rhubarb: Preheat your oven to 375°F (190°C). Toss the rhubarb pieces with granulated sugar and lemon juice, then spread evenly on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until tender but still holding shape. Remove and let cool.
- Blind Bake the Tart Shell: Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 5-7 minutes until set. Let cool completely.
- Make the Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until just simmering. Pour the cream over the chocolate and let sit for 2 minutes, then stir gently until smooth. Add the unsalted butter, vanilla extract, and sea salt (if using), stirring until fully incorporated and glossy.
- Assemble the Tart: Pour the chocolate ganache into the cooled tart shell and spread evenly. Arrange the roasted rhubarb pieces decoratively on top of the ganache. Refrigerate the tart for at least 1 hour to allow the ganache to set fully before serving.
Notes
- Ensure the butter used in the crust is cold for a flaky texture.
- Roasted rhubarb can be prepared up to a day in advance and stored in the refrigerator.
- The tart is best served chilled but can be brought to room temperature for about 10 minutes before serving for softer ganache.
- Add a dollop of whipped cream or a scoop of vanilla ice cream to complement the tart.
- Substitute gluten-free flour blend for a gluten-free version, adjusting liquid slightly if needed.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
