CHOCOLATE RHUBARB TART

On a cold Wintry day, what better to do than spend the afternoon baking!? This tart is quite simple to make and isn't too sweet, which is how I like my desserts, and was a perfect think to bake this weekend whilst the rain was falling outside, and I had no place to be.

The combination of rich chocolate and tart rhubarb, along with the nutty oat crust, is just a beautiful combination. The tart can be eaten at room temperature or from the fridge, where it will firm up a little! It's a lovely variation on the more common salted caramel chocolate tart. The crust, which is gorgeously buttery, would also make great crumble topping, so keep the recipe handy! You could serve the tart with a dollop of creme fraiche or whipped cream, although, it's pretty special on its own! 

MAKES 1 TART

FOR THE CRUST

100g rolled oats

60g plain flour

60g brown sugar

100g unsalted butter, cold and cut into cubes

FOR THE RHUBARB

250g rhubarb (approximately 5 stalks), roughly chopped

30g brown sugar

1 vanilla bean, scraped

FOR THE CHOCOLATE FILLING

300g 70% chocolate

50g unsalted butter

2 eggs

100ml cream

Sea salt flakes, to sprinkle

1. Preheat the oven to 180C.

2. For the oat crust, place all ingredients in a food processor and blitz until all the butter has been combined. You should have crumbs that clump together when you press them. 

3. Press the mixture evenly into a 25cm loose-based fluted tart pan. Bake in preheated oven for 10-15 minutes or until light golden. 

4. Meanwhile, put the rhubarb, sugar, vanilla and a splash of water in a small saucepan. Simmer  over a low heat for 5-10 minutes until the rhubarb has completely broken down and becomes a thick puree. Set aside to cool completely. 

5. For the chocolate, melt the chocolate and butter in a heat-proof bowl over a simmering pan of water. Once completely melted, stir, and cool completely. Add the eggs and cream and whisk until smooth and combined. 

6. To assemble, spread the cooled rhubarb into the tart shell and then pour the chocolate mixture over the rhubarb. Smooth to the edges and sprinkle with a little sea salt. 

7. Bake for approximately 25 minutes, or until the edges begin to look a little firm and risen. The middle should still have a slight wobble. Cool in the tin before removing.

8. Serve the tart at room temperature or chill in the fridge for a firmer texture. 

 

Julia busuttilComment