Chocolate Rhubarb Tart

If you're lucky enough to find rhubarb, I highly recommend making this wonderful tart—you won't regret it!

Crust

• 1 medium egg
• 85 g powdered sugar (about 1/2 cup)
• 125 g cold butter (about 1/2 cup or 1 stick)
• 40 g cornstarch (about 1/3 cup)
• 220 g flour (approximately 1 3/4 cups; if you have almond flour, use 1 1/2 cups regular flour and 1/4 cup almond flour)
• 20 g cocoa powder (about 1/4 cup)
• Pinch of salt

Instructions:

1. Cut the butter into small cubes. Mix all the ingredients, except the egg, into a fine crumb.
2. You can do this quickly by hand, making sure the butter doesn't melt too much, or with a food processor or blender, depending on what you have.
3. Beat the egg until smooth, pour it into the crumb mixture and quickly knead the dough just until it starts to come together.
4. Do not overknead the dough, as it will become dense and hard.
5. Roll the dough out immediately into a 3mm (about 1/8 inch) thick layer, place it in a 23cm (9-inch) diameter tart pan, forming 2.5-3cm (1-1 1/4 inch) high edges, and put it in the refrigerator for 1.5 hours or in the freezer for 30-40 minutes.
6. Bake at 180°C (350°F) until done. Let cool.

Caramelized Rhubarb

• 0.5kg rhubarb (about 1 pound)
• 200g sugar (about 1 cup)

Instructions

1. Peel the rhubarb and cut into 0.5cm (1/4 inch) pieces. Heat the sugar in a dry skillet until it turns light brown and immediately add the chopped rhubarb.
2. Reduce the heat and stew together until the juice evaporates and the mixture thickens. When you add the rhubarb, the caramel will seize, but don't worry; the rhubarb will release a lot of juice, and all the caramel pieces will dissolve.
3. Spread the cooled filling into the baked tart crust and smooth it out.

Ganache

• 200 g heavy cream (about 3/4 cup)
• 200 g dark chocolate (56% cocoa) (about 7 oz)

Instructions

1. Heat the cream almost to a boil, but do not boil, then add the chocolate and stir until smooth. Let it cool to room temperature and pour it over the rhubarb in the tart. It will be liquid, but don't worry, it will set overnight.
2. Let the tart sit in the refrigerator overnight, then in the morning, brew some coffee and enjoy.