Description
Indulgent roasted rhubarb chocolate tart combines tangy seasonal rhubarb with rich chocolate in a sublime dessert. Silky ganache and caramelized rhubarb create a luxurious experience you’ll savor to the last delectable bite.
Ingredients
Scale
Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cut into small pieces
- 3 large egg yolks
- 2/3 cup icing sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cold water
Instructions
- Combine flour, cocoa powder, and icing sugar in a large mixing bowl, creating a fine, even mixture.
- Incorporate cold butter into the dry ingredients using palm-rubbing technique until texture resembles delicate breadcrumbs.
- Create a central well in the mixture and introduce egg yolks, gently integrating them using fingers or a fork.
- Adjust dough consistency by adding minimal cold water if the mixture appears too crumbly.
- Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for 60 minutes to achieve optimal firmness.
- Preheat oven to 350F, ensuring precise temperature for optimal baking conditions.
- Carefully roll chilled dough between parchment sheets to approximately 1/8-inch thickness, maintaining uniform density.
- Transfer dough to a 9-inch tart pan, meticulously pressing into edges and trimming excess with precision.
- Freeze the tart shell for 30 minutes, ensuring maximum structural integrity.
- Perforate pastry with fork and create a small central vent to prevent potential steam buildup.
- Position tart on baking sheet and blind bake for 15-20 minutes until completely dry and golden.
- Gently deflate any emerging air pockets and allow complete cooling.
- Prepare rhubarb by arranging on baking sheet and delicately sprinkling with sugar and rose water.
- Roast rhubarb at 350F for 15-20 minutes until achieving tender consistency.
- Warm whipping cream in a saucepan until subtle simmering begins.
- Cascade hot cream over chopped dark chocolate, allowing brief resting before creating smooth ganache.
- Distribute roasted rhubarb compote evenly across cooled tart shell.
- Carefully pour ganache over rhubarb layer, smoothing with a spatula for elegant finish.
- Refrigerate tart for minimum 2 hours, ensuring complete ganache solidification.
- Optional: Dust surface with cocoa powder for sophisticated presentation.
- Serve as an exquisite, indulgent dessert experience.
Notes
- Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust that holds its shape perfectly during baking.
- Use high-quality dark chocolate with at least 70% cocoa content for a rich, intense ganache that complements the tangy rhubarb.
- Replace rose water with vanilla extract if you prefer a more classic flavor profile or don’t have rose water on hand.
- Create a gluten-free version by substituting regular flour with almond flour or a gluten-free baking blend for a equally delicious alternative.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 267
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg