Roasted Rhubarb Chocolate Tart Recipe
Bright bursts of tart rhubarb meet silky chocolate ganache atop a buttery, golden pastry in this Roasted Rhubarb Chocolate Tart, an unforgettable twist on the classic French patisserie. Each slice promises a delightful contrast of flavors and textures—tangy fruit, rich chocolate, and flaky pastry—all delivered with minimal fuss and maximum flair. If you love desserts that look stunning but are secretly so simple, this one is ready to become your new signature sweet.
Ingredients You’ll Need
-
Puff Pastry:
- 1 sheet of store-bought puff pastry (thawed)
Rhubarb:
- 1 cup rhubarb (cut into 1-inch pieces)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Chocolate Ganache:
- 4 ounces dark chocolate (chopped)
- 1/4 cup heavy cream
- 1 tablespoon butter
Others:
- 1 egg (beaten, for egg wash)
- powdered sugar (for dusting, optional)
How to Make Roasted Rhubarb Chocolate Tart
Step 1: Roast the Rhubarb
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread out your rhubarb pieces, then drizzle them with sugar, vanilla extract, and orange juice. Give everything a gentle toss to coat, and roast the rhubarb for 15 to 18 minutes until it’s tender and fragrant, but still holding its shape—think candied fruit, not mush. Let it cool as you prep the pastry.
Step 2: Bake the Pastry Shell
Roll the thawed puff pastry onto your tart pan or a baking sheet, and use a sharp knife to lightly score a 1-inch border around the edge—this gives your tart a raised crust that frames the filling. Prick the center area with a fork to prevent too much puffing, then brush the border with beaten egg for that perfect bakery shine. Bake in your preheated oven for 15 to 20 minutes, until it’s deeply golden and beautifully risen.
Step 3: Make the Chocolate Ganache
While the pastry cools slightly, heat the heavy cream in a small saucepan until it just starts to simmer. Pour it over your chopped dark chocolate and butter (in a heatproof bowl), then stir continuously until the mixture is gloriously smooth and glossy. This is the velvety heart of your Roasted Rhubarb Chocolate Tart.
Step 4: Assemble the Tart
Once the pastry has baked and cooled for a few minutes, gently press down the center if it has puffed up. Spread the silky chocolate ganache inside the scored border using a spatula for an even layer. Then, nestle the roasted rhubarb pieces across the ganache, letting their natural colors and shapes shine through—perfection isn’t the point, organic beauty is.
Step 5: Chill and Finish
Pop the tart into the fridge for at least 30 minutes to let the chocolate set up to sliceable, fudgy bliss. When it’s ready, dust the top with powdered sugar, if desired, for a finishing touch that feels extra special.
How to Serve Roasted Rhubarb Chocolate Tart
Garnishes
This tart needs little embellishment, but a light shower of powdered sugar or a few delicate curls of dark chocolate can make it extra eye-catching. For spring celebrations, scatter over some edible flowers or fresh mint sprigs for color and fragrance.
Side Dishes
Keep things simple with softly whipped cream or a scoop of good vanilla ice cream—the creamy counterpoint complements the Roasted Rhubarb Chocolate Tart beautifully. If you want to highlight the tartness, a spoonful of crème fraîche with a twist of orange zest is sublime.
Creative Ways to Present
Slice the tart into elegant fingers for a dessert platter, or cut generous wedges for a decadent after-dinner treat. For a café-style presentation, serve each slice with a drizzle of fruit coulis or a handful of fresh berries alongside. If you love gifts from the kitchen, individual mini tarts made in muffin tins are adorable and easy to share!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Roasted Rhubarb Chocolate Tart tightly with plastic wrap or store in an airtight container in the fridge. It stays fresh for up to 3 days, though the pastry is crispiest the day it’s baked. If you happen to have leftovers, they make an amazing afternoon treat with coffee!
Freezing
If you’d like to prepare the tart ahead, wrap slices (or the whole tart) well and freeze for up to one month. Thaw overnight in the fridge before serving; the chocolate ganache sets beautifully and the rhubarb holds its texture surprisingly well.
Reheating
While this dessert is best enjoyed chilled or at room temperature, you can revive the pastry by warming slices in a low oven (300°F/150°C) for about 5 minutes. Take care not to melt the chocolate too much—just enough to bring back a touch of crispness.
FAQs
Can I use frozen rhubarb for the Roasted Rhubarb Chocolate Tart?
Absolutely! Just thaw and drain the frozen rhubarb well before roasting. It may release a bit more juice, so you might want to roast it on a rimmed baking sheet and keep an eye on texture.
What’s the best chocolate to use?
For a rich, not-too-sweet finish, use a good quality dark chocolate around 60 to 70 percent cacao. If you prefer a milder flavor, try milk or even white chocolate for a dreamy, sweeter variation.
Can I make this tart gluten-free?
Yes! Simply use a gluten-free puff pastry or shortcrust shell. Everything else in the recipe is already gluten-free, so everyone can enjoy a slice.
How do I keep the pastry crisp if making ahead?
If you want the pastry to stay as crisp as possible, store the baked shell and the filling separately. Assemble and chill about an hour before serving for best results.
Can I add other fruits to the tart?
Definitely. Roasted strawberries or raspberries make lovely companions to rhubarb, adding extra color and a sweeter note. Just roast them alongside or mix them in for a more fruit-forward tart.
Final Thoughts
There’s something truly special about a dessert as stunning—and sneakily simple—as the Roasted Rhubarb Chocolate Tart. Whether you’re celebrating spring’s first rhubarb or just craving a show-stopper, this recipe is sure to earn rave reviews. Give it a try, and let each bite remind you that impressive baking doesn’t have to mean complicated work!
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Roasted Rhubarb Chocolate Tart Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Roasted Rhubarb Chocolate Tart. A buttery puff pastry base topped with a luscious chocolate ganache and sweet, tangy roasted rhubarb pieces, this dessert is a perfect blend of textures and tastes.
Ingredients
Puff Pastry:
- 1 sheet of store-bought puff pastry (thawed)
Rhubarb:
- 1 cup rhubarb (cut into 1-inch pieces)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Chocolate Ganache:
- 4 ounces dark chocolate (chopped)
- 1/4 cup heavy cream
- 1 tablespoon butter
Others:
- 1 egg (beaten, for egg wash)
- powdered sugar (for dusting, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread rhubarb on the sheet, drizzle with sugar, vanilla, and orange juice. Roast until tender.
- Prepare Puff Pastry: Roll out puff pastry, score a border, and prick the center. Brush with egg and bake until golden.
- Make Chocolate Ganache: Heat cream until simmering, remove from heat, add chocolate and butter, stir until smooth.
- Assemble: Press down pastry if puffed, spread ganache, top with rhubarb. Chill to set.
- Serve: Dust with powdered sugar if desired.
Notes
- You can substitute the puff pastry with a shortcrust tart shell for a firmer base.
- Use white chocolate or milk chocolate for a sweeter variation.
- Roasted strawberries can be added with the rhubarb for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
