Chocolate and Rhubarb Tartlets

Aren’t we really lucky that we have rhubarb all year round in Australia? It is one of my favourite things to add to desserts. Not only does it complement both dark and white chocolate equally well, like in these rhubarb tartlets, it adds a punch to any cake or crumble. Rhubarb compote is the best thing you can have in your fridge. Use it as a topping on yoghurt or porridge or as a filling in a tart. It’s so versatile.

These chocolate and rhubarb tartlets are heavenly to taste. I love making tart shells in this way as they are crunchier and look impressive. The shells can be stored in the freezer before baking and taken out just when you need a sweet treat.

If you love rhubarb based desserts, you’d love this layered Rhubarb Cake with Pomegranate and Rosemary Buttercream

Chocolate and Rhubarb Tartlets
Tart shells
Makes 8

200 g plain flour
90 g icing sugar
30 g almond flour
30g cocoal powder (unsweetened)
salt, a pinch
110g unsalted butter, cold, cut into chunks
1 egg (approx 50 g)

Rhubarb Compote
1 and 1/2 cups rhubarb, chopped
1/3 cup castor sugar
1/3 cup water
1 tsp orange juice

Chocolate ganche filling
1/2 cup thickened cream
150 g dark chocolate, roughly chopped
25 g unsalted butter

To make the tart shells : Place dry ingredients in a bowl. Rub butter into the mixture with your hands until it resembles coarse sand like texture. Add the egg and knead until dough just comes together.

Roll the dough between two sillicon mats into 2 mm thickness. Place the dough with the mats into the freezer for 15 mins. Using pastry rings, cut out circles for the tart base. Then cut out strips for the side and gently press them into the side of thae tart rings.
Freeze them for 1 hour, trim the top before baking.
Preheat oven to 160 degrees C. Bake for 15-18 mins. Remove rings and bake for a further 5 mins. Allow tart cases to cool completely before filling.

To make the rhubarb compote : Place all ingredients in a medium saucepan. Bring to the boil, then reduce the heat and simmer for 10-12 minutes or until soft (but the rhubarb hasn’t completely broken down).
Remove from heat. Allow to cool. Store in the fridge until needed.

To make the chocolate ganche filling: Warm the cream in a medium saucepan over low heat until about to boil (do not boil). Remove from heat, add the chocolate. Leave aside whilst stirring intermittently until chocolate has melted and mixture is smooth. Add the butter, mix.

To assemble, place 2 tbsp of rhubarb compote in each tat shell. Top with chocolate ganache. Place in refrigerator to set. Decorate with edible flowers, chocolate flowers or shaved chocolate.