From Coles Magazine, August 2013.
I had never thought of combining the tastes of rhubarb and chocolate. This tart seemed a good way to try them out.
The base was made by preparing a dough by mixing 1½ cups plain flour with ½ cup icing sugar, 125g butter and a little cold water. It was left for 30 minutes in the refrigerator before it was rolled out and placed into a flan case, then blind baked.
Six sticks of rhubarb were cut into pieces and placed in a bowl with a tablespoon brown sugar and a tablespoon boiling water. They were let stand in this, occasionally being turned until the tart filling was prepared.
To make the filling 150g butter and ½ cup caster sugar were placed in the electric mixer and beaten until they became pale and creamy. Two eggs were now added and beaten in one at a time. Now 2 good tablespoons Nutella were stirred in. I know that this is not chocolate but it has quite a good chocolate flavour. A cup of almond meal now went in and then 2 tablespoons plain flour. The tart was ready to be put together.
The rhubarb was drained and half of it scattered into the base of the tart. The filling was now spread over the rhubarb. The remaining rhubarb was placed over the top. It was baked in the oven for about half an hour until set.
I was happy with the resulting dessert. The tart rhubarb was a good contrast to the chocolaty filling. The pastry was really buttery and crunchy.
Ease of cooking: ✔✔✔