Appropriately, tonight’s dessert is thoroughly chocolate, inside and out. Maybe you’ve already had too much chocolate today, in which case, my condolences to you. Save this recipe for another time then, you will want to. This Rhubarb and Chocolate tart is delectable and well worth the time and effort and screaming in the kitchen.
The screaming was due to the pastry part of this recipe. I have always been confused by those who find pastry making difficult since, until now, I have never had any issue. Mum thinks it’s because I have really cold hands all the time, I think she’s probably right. However, this time I dutifully followed the recipe as I always do and to my horror I did not end up with a dough, rather a sticky paste. This was quickly rectified with the addition of more flour, but the dough was still extra sticky. Then when rolling out the chilled dough between sheets of baking paper, it stuck to the baking paper, badly, and I had to patch up holes. I wanted to cry at that point, but big salty tears would have done this pastry no good.
After all that, I gotta say the taste of this tart is a party in your mouth. Though, more of an elegant james bond-esque party in your mouth. The chocolate is rich and silky, the rhubarb a delightfully tangy contrast, plus you get a subtle waft of roses, wonderful. And the pastry? Not too bad, though I have fiddled with the recipe to hopefully give a less stressful outcome. Consume in thin slices, this stuff is powerful.
Chocolate and Rhubarb Tart Adapted from Donna Hay Magazine, Issue 58
1/4 C (25g) Dutch Cocoa, plus extra for dusting
1 1/4 C (185g) plain flour
125g chilled butter, cubed
1/2 C (80g) icing sugar
2 egg yolks
2 T iced water
for the baked rhubarb
400g rhubarb, trimmed and cut into 10cm lengths
2T caster sugar
dark chocolate ganache
300g dark chocolate, chopped
1C (250mL) cream
Place the cocoa, flour, butter and icing sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and process to combine. If the dough has not come together, add the iced water a little at a time until it comes together. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180°C. Roll pastry out between two sheets of non-stick baking paper to 3mm thick. Line a 24cm round loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 mins. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 mins. Remove the paper and weights and bake for another 10-15 mins or until the pastry is light golden. Allow to cool in the tin.
To make the baked rhubarb, place the rhubarb, sugar and rosewater in a bowl and mix to combine. Place on a baking tray lined with non-stick baking paper, cover with foil and bake for 15-20 mins until tender. Allow to cool.
To make dark chocolate ganache, place the chocolate and cream in a saucepan over a low heat and stir until melted and smooth. Set aside for 10 mins or until thickened slightly.
Place the rhubarb and its syrup in the base of the pastry case and pour over the ganache. Refrigerate for 2-3 hours or until set. Dust with cocoa to serve. Serves 6-8.