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

Scale

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)

Cook Mode Prevent your screen from going dark

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