Chocolate Rhubarb Tart

baking | May 6, 2017 | By

Chocolate Rhubarb Tart

Dairy free and Egg  free

I absolutely love the Hunter Gatherer Gourmet mixes and I was lucky enough to get one of the chocolate ones at the Food Show recently which had been sitting in my pantry waiting for inspiration to hit me.  A dear friend also popped a box of freshly cut rhubarb from her garden (love gardening foodie friends!!!) and was coming over for a playdate so I thought I’d try to pair the two together even though chocolate and rhubarb is a slightly weird combination??  So I created this Chocolate Rhubarb Tart and it was really good! If you can’t get the baking mix or it doesn’t fit with your allergies, you can substitute any brownie mix that works for you.

 

Chocolate Rhubarb Tart
Serves 12
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Prep Time
1 hr
Prep Time
1 hr
273 calories
34 g
0 g
14 g
3 g
2 g
59 g
55 g
9 g
0 g
11 g
Nutrition Facts
Serving Size
59g
Servings
12
Amount Per Serving
Calories 273
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 55mg
2%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
4%
Sugars 9g
Protein 3g
Vitamin A
12%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 200g dairy free margarine (I used Sunrise)
  2. 100g icing sugar
  3. 380g plain flour
  4. 1/4 teaspoon salt
  5. 1 teaspoon vanilla extract
Filling
  1. 1x Hunter Gatherer Gourmet chocolate baking mix (or brownie mix)
Topping
  1. enough rhubarb to cover a tart (I used about 4 big stalks), peeled and cut into 7cm lengths
  2. 2 teaspoons freeze dried raspberry powder or raspberry juice/syrup (I used Fresh As raspberry powder)
  3. 3 teaspoons white sugar
  4. 1 teaspoon vanilla extract (with seeds)
Base
  1. 1. Mix the margarine, icing sugar and vanilla together until well combined.
  2. 2. Add the flour and salt all at once and combine until it just comes together (don't over mix or it will be chewy rather than melt-in-the-mouth).
  3. 3. Wrap in cling film and place on the fridge for 1 hour.
Tart
  1. 1. Roll the pastry out and place carefully in a tart/flan tin. I use one with a removable bottom as its a lot easier to work with.
  2. 2. Make up the chocolate baking mix and place on top of the raw pastry. Smooth the top with a spatula. If you are using brownie mix, it should be about three quarters full.
  3. 3. Mix the rhubarb, raspberry, sugar and vanilla together in a bowl then place on top of the chocolate mix. I arranged mine in a circle.
  4. 4. Bake at 170 degrees Celsius until cooked through.
beta
calories
273
fat
14g
protein
3g
carbs
34g
more
Fun With Allergy Kids http://allergykids.co.nz/
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