Name: Rhubarb & chocolate tart
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 1
Ingredients: 6 stalks rhubarb, trimmed, thickly sliced diagonally; 16.00 gm brand brown sugar; 20.00 gm boiling water; 150g unsalted butter, at room temperature; 107.50 gm caster sugar; 2 eggs; 62.50 ml chocolate hazelnut spread; 100.00 gm almond meal; 40.00 ml brand plain flour; Coles brand soft icing mixture, to dust; Vanilla ice-cream, to serve (optional); 375.00 ml plain flour; 82.50 ml brand soft icing mixture; 125g unsalted butter, chopped; 1 egg yolk; 1-40.00 gm ice-cold water

Rhubarb & chocolate tart

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Prep Time:
40 minutes

Cook Time:
60 minutes

Total Time:
100 minutes

Rhubarb and chocolate tart: a sensational combination.

Ingredients:

6 stalks rhubarb, trimmed, thickly sliced diagonally
16.00 gm brand brown sugar
20.00 gm boiling water
150g unsalted butter, at room temperature
107.50 gm caster sugar
2 eggs
62.50 ml chocolate hazelnut spread
100.00 gm almond meal
40.00 ml brand plain flour
Coles brand soft icing mixture, to dust
Vanilla ice-cream, to serve (optional)
375.00 ml plain flour
82.50 ml brand soft icing mixture
125g unsalted butter, chopped
1 egg yolk
1-40.00 gm ice-cold water

Instructions:

For the pastry, combine flour, sugar, and butter in a food processor until the mixture looks like fine breadcrumbs. Add egg yolk and water, then process until it forms a dough. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Preheat the oven to 180C (160C fan-forced). Roll out the dough on a lightly floured surface until 5mm thick. Gently press the dough into a 3cm-deep, 23cm loose-based tart pan, trimming off any extra pastry. Chill in the refrigerator for 20 minutes.
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes until golden brown. Remove paper and weights, then bake for an additional 12 minutes or until perfectly crisp. Let it cool to room temperature.
Combine the vibrant rhubarb, rich brown sugar, and water in a bowl. Let it sit for 5 minutes, stirring occasionally to meld the flavors.
In a bowl, whisk butter and caster sugar until light and creamy using an electric mixer. Add eggs one by one, mixing well after each. Fold in the chocolate hazelnut spread, followed by the almond meal and flour until fully incorporated.
After draining the rhubarb mixture, layer half of it over the tart shell. Spoon on the filling mixture and smooth it with a spatula. Finish by placing the rest of the rhubarb mixture on top. Bake for 30-35 minutes until firm. Enjoy warm or at room temperature, sprinkled with icing sugar, and accompanied by ice-cream.

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