This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Double Chocolate Rhubarb Tart was a recipe I was happy to make because I was gifted beautiful rhubarb from a friend’s allotment garden but wasn’t sure I would like to eat because I am not a huge fan of the texture of rhubarb. Luckily I had a solstice gathering that I knew I would bring the finished tart to and share with friends!.
The recipe is actually three in one – the chocolate crust, the chocolate almond cream and the finished tart itself. I made this gluten-free to accommodate friends so the shell was a little more delicate than usual. I think it could have used regular granulated sugar with the GF flour and will remember this next time – it seems to produce a sturdier pastry.
I made the tart shell the day before and the day of serving I made the chocolate almond cream (frangipane is almond cream mixed with crème pâtissière though the terms are used interchangeably) – a standard almond cream (butter, sugar, eggs, almond flour, vanilla and a little cornstarch in this case though I don’t use it myself) with added melted chocolate. This element was delicious and I’ll use it again for maybe chocolate almond croissants!
Once the almond cream has had a chance to sit in the fridge for a while, you start assembly:
- spread jam across the bottom of the tart shell and pop in freezer to firm up a bit
- spread the almond cream over the shell (recipe says to use half the amount, I used 3/4 but could have used the entire amount no problems at all – my shell must have been deeper than the recipe called for
- place the rhubarb on top of the cream and press it in slightly
- bake!
My tart took 65 minutes for the filling to be completely baked and just in the last few minutes, the shell got a bit darker than I wanted (my bad for not keeping a closer eye and tenting with foil). I was also sad I didn’t use the rest of the cream as the filling sunk a little bit too much.
BUT: this was absolutely delicious (slightly bitter crust aside). The rhubarb was fresh enough and cut small enough that it wasn’t stringy at all and blended beautifully with the chocolate cream and (blueberry) jam in the crust.
A hit with my friends and with us! Next time I have rhubarb, I’ll remember this but it would translate well to using other fruits – raspberries, strawberries etc. Though it’s a few different components, it’s actually simple to make and – bonus – impressive to serve! Winning!
Get the recipe for Double Chocolate Rhubarb Tart on p 290 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Rhubarb worked perfectly with the chocolate – and I enjoyed the slightly bitter crust as a flavour profile with the rhubarb as well.
But will happily test other iterations. 🙂
The rhubarb from your friend’s garden looks so fresh and bright. I couldn’t get over the sheen on top of the chocolate filling. I can imagine how delicious it all tastes.
Your almond cream puffed up so nicely, it really looks brownie-like. This was a surprise hit with us too.
love the brownie look to your almond cream and jewel-rhubarb. pretty!
Your tart looks devine! I now want a slice.
The tart turned out beautifully! Glad everyone enjoyed it. So many possibilities with other fruits, too.