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
- 1–2 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
- 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.
- 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.
- 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.
- 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
