Roasted Rhubarb Chocolate Tart Recipe

If you’re longing for a dessert that elegantly straddles the line between luxurious and refreshingly tart, look no further than this Roasted Rhubarb Chocolate Tart Recipe. With its crisp, buttery crust, silky chocolate ganache, and jewel-like roasted rhubarb, this tart is a true showstopper that’s surprisingly doable at home. It’s the kind of treat you’ll want to make for special occasions, but also just because you deserve a slice of something extraordinary. The combination of rich chocolate and roasted rhubarb is simply unforgettable!

Roasted Rhubarb Chocolate Tart Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! This is one of those recipes where each component truly shines, so every item you put in matters. You don’t need anything fancy—just a handful of kitchen staples and some fresh rhubarb. Together, they create a dessert that balances flavor, texture, and color in the most delightful way.

  • All-purpose flour: The backbone of a sturdy, tender crust that holds everything together beautifully.
  • Powdered sugar: Adds a gentle sweetness to the crust and helps keep the texture delicate.
  • Salt: Just a pinch enhances every other flavor in the tart.
  • Cold unsalted butter (cut into cubes): The secret to that flaky, melt-in-your-mouth pastry base.
  • Ice water: Keeps the dough cool and easy to handle, ensuring the crust bakes up perfectly.
  • Dark chocolate (chopped): Go for high-quality chocolate; it’s the star of the filling and gives that deep, bittersweet flavor.
  • Heavy cream: Creates a silky smooth ganache, marrying with the chocolate for a luscious texture.
  • Unsalted butter: Adds extra shine and richness to the chocolate layer.
  • Rhubarb (cut into 1-inch pieces): This vibrant, tart veggie transforms into soft, ruby-colored jewels after roasting.
  • Sugar: Sweetens the rhubarb just enough to let its natural tang shine through.
  • Vanilla extract: Adds warmth and a lovely aromatic depth to the rhubarb topping.
  • Zest of 1 orange (optional): A burst of citrusy brightness that makes the roasted rhubarb pop even more.

How to Make Roasted Rhubarb Chocolate Tart Recipe

Step 1: Make the Tart Crust

Start by preheating your oven to 375°F (190°C). In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs—think wet sand, but with little bits of butter visible. Add ice water, a tablespoon at a time, and pulse just until the dough comes together. Press the dough evenly into your tart pan, making sure to get it up the sides. Chill the crust for 15 minutes to help keep it flaky. Prick the bottom with a fork, then bake until lightly golden, about 20 minutes. Let it cool completely before filling.

Step 2: Prepare the Chocolate Ganache Filling

In a small saucepan, gently heat the heavy cream until it just begins to simmer—don’t let it boil. Remove from the heat, add your chopped dark chocolate and butter, and stir until the mixture is glossy and smooth. Pour the ganache into your cooled tart crust, smoothing the top with a spatula. Pop the tart in the fridge to set for about 2 hours, or until the filling is firm to the touch.

Step 3: Roast the Rhubarb

While the tart chills, it’s time for the magic touch: roasted rhubarb! Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper, then arrange the rhubarb pieces in a single layer. Toss them with sugar, vanilla, and orange zest if you like a citrusy zing. Roast for about 15 minutes, until the rhubarb is tender but still holds its shape. Let it cool completely—this keeps the pieces looking like little jewels on your tart.

Step 4: Assemble and Serve

Once the chocolate tart is set and the rhubarb has cooled, arrange the roasted rhubarb pieces on top of the ganache. You can go for a rustic, scattered look or create beautiful patterns—it’s totally up to you. Slice and serve immediately, or refrigerate for up to a day before serving.

How to Serve Roasted Rhubarb Chocolate Tart Recipe

Roasted Rhubarb Chocolate Tart Recipe - Recipe Image

Garnishes

A light dusting of powdered sugar or a sprinkle of orange zest makes each slice extra inviting. For an elegant touch, add a dollop of lightly sweetened whipped cream or a few fresh mint leaves—these little details elevate your Roasted Rhubarb Chocolate Tart Recipe from delicious to unforgettable!

Side Dishes

Pair your tart with a scoop of vanilla bean ice cream or a spoonful of crème fraîche. If you’re serving this as part of a larger spread, it also goes beautifully with a simple fruit salad featuring berries or citrus to balance the richness of the chocolate.

Creative Ways to Present

Try serving individual mini tarts for a dinner party, or slice the tart into thin wedges and layer them with roasted rhubarb in parfait glasses for a modern twist. For a spring brunch, arrange slices on a platter with edible flowers for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Cover leftover tart tightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to three days, though the crust may soften slightly over time. The flavors meld even more after a day, making it a treat to enjoy the next day!

Freezing

You can freeze the tart (without the rhubarb topping) for up to a month. Wrap it well in plastic and foil to prevent freezer burn. Thaw in the refrigerator overnight, then top with freshly roasted rhubarb just before serving for the best texture and appearance.

Reheating

This tart is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you prefer a softer ganache, let your slice sit out for 10–15 minutes before serving. Avoid microwaving, as it can melt the chocolate filling unevenly.

FAQs

Can I make the Roasted Rhubarb Chocolate Tart Recipe gluten free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitute, and check if it contains xanthan gum to help the crust hold together.

What type Dessert

I recommend bittersweet chocolate (around 70% cacao) for an intense, rich flavor, but you can use milk chocolate for a sweeter version. Just be sure to use high-quality chocolate, as it makes all the difference in the ganache.

How far in advance can I prepare this tart?

You can make the tart (without the rhubarb topping) up to two days ahead. Store it in the fridge, tightly covered. Add the roasted rhubarb just before serving to keep the topping vibrant and fresh.

Do I need to peel the rhubarb?

Peeling isn’t necessary unless your rhubarb stalks are especially tough or stringy. Most fresh rhubarb is tender enough after roasting, and the pink skin adds gorgeous color to the finished tart.

Can I use frozen rhubarb?

Yes, frozen rhubarb works well if you can’t find fresh. Thaw and drain it thoroughly before roasting so you don’t end up with excess moisture on your tart.

Final Thoughts

There’s something magical about sharing a slice of this Roasted Rhubarb Chocolate Tart Recipe with friends or family—it’s a dessert that sparks conversation and delight. I hope you give it a try and let this vibrant, chocolatey tart become a new favorite in your kitchen. Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Rhubarb Chocolate Tart Recipe

Roasted Rhubarb Chocolate Tart Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

  • Author: admin
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Roasted Rhubarb Chocolate Tart combines a buttery, crisp crust with a smooth, rich dark chocolate filling, topped with tangy roasted rhubarb for a perfect balance of flavors and textures. It’s an elegant and modern American dessert ideal for spring gatherings or special occasions.


Ingredients

Scale

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 12 tablespoons ice water

For the filling:

  • 8 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

For the roasted rhubarb topping:

  • 2 cups rhubarb, cut into 1-inch pieces
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 orange (optional)

Instructions

  1. Prepare the crust: Preheat the oven to 375°F (190°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, pulsing until the dough just comes together. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 15 minutes, then prick the crust with a fork and bake for 20 minutes or until lightly golden. Remove from the oven and let cool completely.
  2. Make the filling: Heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and add the chopped dark chocolate and butter. Stir gently until the mixture is smooth and glossy. Pour this chocolate filling into the cooled crust and smooth the surface with a spatula. Refrigerate for about 2 hours or until the filling is firmly set.
  3. Roast the rhubarb topping: Preheat the oven to 400°F (205°C). Spread the rhubarb pieces on a baking sheet lined with parchment paper. Toss with sugar, vanilla extract, and orange zest if using. Roast for approximately 15 minutes until the rhubarb is tender but holds its shape. Remove from oven and allow to cool completely.
  4. Assemble and serve: Once the chocolate tart filling has set, evenly arrange the roasted rhubarb on top. Serve immediately or keep chilled until ready to enjoy.

Notes

  • Use bittersweet chocolate (70% cacao) for a richer chocolate flavor or milk chocolate for a sweeter taste.
  • This tart can be prepared a day ahead; top with roasted rhubarb just before serving to maintain freshness.
  • If orange zest is unavailable, lemon zest can be used as an alternative to add a citrus note.
  • Ensure the crust is fully cooled before pouring the chocolate filling to prevent melting or sogginess.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Modern American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 65mg

Similar Posts