This was the easiest most decadent tart I’ve made this year, the base is basically made with bitter cocoa which is cooled, then you can add any fruit layer and top with an oozy layer of chocolate ganache. The ganache goes incredibly smooth so any mistakes are hidden beneath this incredibly rich layer of goodness.
Rhubarb and Dark Chocolate Tart
Base – 1/4 cup cocoa, 1 1/4 cups plain flour, 125g chilled butter, 1/2 cup icing sugar, 3 egg yolks, 2 tablespoons iced water. In processor, combine cocoa, flour, butter together till mixture resembles fine breadcrumbs. Add the egg yolks and water till dough just comes together. Roll pastry into a ball, wrap in plastic wrap and rest for one hour out of fridge.
Preheat oven to 180C.
Roll out pastry and line a tart tin, trim edges and prick base with a fork. Blind bake for 15mins, take out weights and back for another 15mins till cooked. Cool in tin.
Rhubarb layer – 200g rhubarb, trimmed, 2 tablespoons sugar, 2 tablepoons water – Cook in saucepan for 15mins. Allow to cool.
Chocolate Layer – 300g dark chocolate chopped, 1 cup cream – melt in microwave (low setting for 5-8 mins) or in a saucepan, stir till thick.
Spread with a layer of raspberry jam then the rhubarb layer onto cooled cooked pastry case, pour over the chocolate layer and chill in fridge 2-3 hours till set.