Friday, 28 August 2015

.baking sesh- rhubarb, rose and dark chocolate tart.

The moment I laid my eyes on this recipe from Joie De Vivre I knew I had to make it. I made this tart a month or so ago, and even now I am salivating over the photos. Need. More. Now.

Serves 8:
¼ cup cacao + plus extra, for dusting
1¼ cups self-raising flour
125g chilled butter, cubed
½ cup icing sugar
3 egg yolks
2 tablespoons iced water
2 teaspoons dried rose petals
Baked rhubarb:
400g rhubarb, trimmed and cut into 10cm lengths
2 tablespoons caster sugar
1 tablespoon rosewater
Dark chocolate ganache:
300g dark chocolate, chopped
1 cup thickened cream
  1. Place the cocoa, flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and process to combine. Add the iced water and process until the dough comes together. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 180°C (350°F). Roll pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a 24cm-round loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork.
  2. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights, or uncooked rice if you don’t have baking weights, and bake for 15 minutes. Remove the paper and weights and bake for a further 10–15 minutes or until the pastry is light golden. Allow to cool in the tin.
  3. To make the baked rhubarb, place the rhubarb, sugar and rosewater in a bowl and mix to combine. Place on a baking tray lined with non-stick baking paper, and bake for 30-35 minutes or until tender and just starting to fall apart. Set aside to cool.
  4. To make the dark chocolate ganache, place the chopped chocolate in a medium sized bowl. Place the cream in a saucepan over low heat and stir until it starts to boil. Remove from heat and pour over the chocolate. Using a wooden spoon, mix the chocolate and cream together until the chocolate is melted and the mixture is smooth and shiny. Place the rhubarb in the base of the pastry case and pour over the ganache. Refrigerate for 2–3 hours or until set. Dust with extra cacao and dried rose petals to serve.

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