Tuesdays with Dorie BWD: Double-Chocolate Rhubarb Tart

June 10, 2025 at 7:18 am | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
Tags: baking, pie

I’m not the biggest fan of fruit and chocolate combos, but I’ve been pleasantly surprised from time to time so I try to keep an open mind when these recipes pop up. The Double-Chocolate Rhubarb Tart, though, presented a mix my brain would not have thought up. Sounded odd- I was not sure how this one would go.

A chocolate tart shell houses a layer of jam and a layer of chocolate frangipane, with pieces of fresh rhubarb tucked on top. Right now, orange marmalade is the only jam I have in the fridge, and that seemed to be moving too far in the weird direction for me. Instead, I used fresh raspberries that I ripped in half to cover the bottom of the tart shell. They basically turn into their own jam while the tart is in the oven.

Room temp or chilled, this one goes into the “pleasantly surprised” category! The tart shell is like a crisp chocolate cookie, the frangipane is like a fudgy brownie and the sweet-tart thing with the fruit works nicely. My rhubarb stalks were so thin, I probably could have squeezed on a few more pieces (Dorie actually does say to be generous, should have listened instead of being skeptical).

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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Glad it turned out to be a pleasant surprise. I’m not a huge fan of fruit-chocolate combos either.

Comment by Judy— June 11, 2025 #

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Chocolate and rhubarb, haven’t tried this combo!

Comment by Dorothy's New Vintage Kitchen— June 11, 2025 #

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- yeah-who knew?
  
  Comment by steph (whisk/spoon)— June 11, 2025 #
  
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There are so many takeaways from your approach. Top among them is how fresh berries turn into a jam when baked. Now I’m motivated to make this tart.

Comment by Shirley (Everopensauce)— June 11, 2025 #

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- raspberries are so delicate, they definitely soften nicely. i also thought about strawberries, but worried they might be too watery.
  
  Comment by steph (whisk/spoon)— June 12, 2025 #
  
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I DO like fruit/ chocolate but I DON’T like the texture of rhubarb. I’ll slice mine thinly. Yours is so pretty!

Comment by Mardi (eat. live. travel. write.)— June 12, 2025 #

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We were pleasantly surprised with this one too. I am making it again with my expensive rhubarb.

Comment by Diane Zwang— June 14, 2025 #

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Gorgeous tart, love the raspberries in the base instead of jam.

Comment by Cakelaw— July 4, 2025 #

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