The tang of rhubarb is a great match for rich, slightly bitter chocolate. This very easy tart can be whipped up fast if you have shortcrust pastry on hand. The recipe here can be made ahead and frozen; otherwise use a good shop-bought pastry such as Carême vanilla bean shortcrust.
- 120 gm blanched almonds
- 90 gm raw caster sugar
- 70 gm dark chocolate (58%-66% cocoa solids)
- 4 rhubarb stalks (about ½ bunch), trimmed and thinly sliced diagonally
- Crème fraîche, or ice-cream (optional), to serve
- 330 gm plain flour, sieved
- 40 gm pure icing sugar, sieved
- Scraped seeds of 1 vanilla bean
- 150 gm chilled butter, diced
- 1 large egg, beaten
- 1For shortcrust pastry, pulse flour, icing sugar, vanilla seeds and a pinch of salt in a food processor to combine. Add butter and process to just combine, then add egg and pulse to just combine. Turn out onto a work surface and bring dough together. Pat into a rectangle, wrap in plastic wrap and refrigerate for 1 hour to rest.
- 2Roll out pastry between two sheets of baking paper to a 27cm x 42cm rectangle, place on an oven tray, still between paper, and refrigerate for 30-40 minutes to rest.
- 3Preheat oven to 190C. Take pastry out of refrigerator and remove top sheet of baking paper. Process almonds, sugar and chocolate in a food processor to coarse crumbs, then scatter mixture over pastry, leaving a 1cm-2cm border. Scatter rhubarb over chocolate mixture, then fold in sides of pastry to form an edge and bake until pastry is golden brown (25-35 minutes). Stand to cool (about 20 minutes), then serve with crème fraîche or ice-cream.
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