Rhubarb White Chocolate Tart
Rhubarb is such a favourite this time of year! One of the first fruits (okay okay, it’s technically a vegetable) to appear late spring, it has a punchy tang and a notable flavour that just can’t be beat. While its bitterness means its rarely left on its own, I’ve given it a bit more of the spotlight in this tasty tart recipe and heightened the flavours by adding a few spoonfuls of raspberry jelly for sweetness. A perfectly easy and fresh-tasting dessert for late spring!
In this recipe I’ve used a pre-made sweet tart shell that I had purchased frozen and baked myself. Because even food bloggers sometimes take shortcuts! 🙂 Curious what store-bought pie shells are worth it? I would recommend going for a crust made with 100% butter (I choose to avoid buying anything with palm oil). I find the ones in small bakeries to be infinitely better than the ones in the grocery stores, but go with what you can get your hands on. After that, let your filling shine!
Mind you, if you have time to make a pie crust, there’s nothing quite like homemade 🙂
I garnished this rhubarb and raspberry jelly tart with dried rose petals and lemon zest to enhance the tartness and add a layer of floral, but really, the white chocolate can be decoration enough. Enjoy the rhubarb season while it’s here! 🙂
- your favourite sweet tart 6-inch shell, baked (homemade or purchased if you're in a pinch)
- 2 cups fresh rhubarb, chopped
- 3 tbsp wild raspberry jelly
- 2 tbsp water
- 1 tbsp of granulated sugar or to taste
- 1/2 tsp powdered gelatin
- 2 oz white chocolate
- rose petals and lemon zest for decoration
- In a small pot, bring the rhubarb, jelly and water to a boil. Reduce to a simmer and cook uncovered until the rhubarb is tender and falling apart (about 5-7 minutes)
- Transfer the mixture to a food professor or blender, and blend lightly (I prefer mind with some texture, so try not to make it into a smoothie!).
- Stir in the sugar to taste (you might need to add more depending on how sweet your jelly is and how tart the rhubarb is) and the gelatin. Set aside to cool for about 5-10 minutes.
- Pour into your prepared tart crust and put it in the fridge to set.
- Meanwhile, melt your white chocolate. Decorate as you wish with swirls, dots or even zigzags. Garnish with dried rose petals and lemon zest if desired.
- Keep cool before serving.
Love my branded serving platter? It is made out of recycled chopsticks from my friend Felix at ChopValue!