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
Scale
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
