This wonderful recipe for Rhubarb Mandarin and Chocolate Tart I saw at Fudgy Goodness and was immediately sold. I really love rhubarb and my rhubarb loving Dad was coming to stay so I wanted to bake something nice.
Firstly I made a sweet shortcrust base that I pre-cooked and somehow managed to burn on one side (not a good start!).
I used four mandarins off our little tree, deseeding every piece making sure the juice all went in the bowl. The mandarins and their juice were then mixed with an entire bunch of rhubarb (inch slices), 50g raw sugar and a dash of water. This was simmered on the stove top until nice and soft. I actually cooked it down further then I meant too. Then strain the fruit from the syrup.
The chocolate topping was a simple mix of eggs, butter, sugar, almond meal, cocoa powder and vanilla paste.
The tart case was topped with the rhubarb and mandarin mix, then layered with the chocolate filling and baked.
I served with the slightly reduced syrup and vanilla icecream.
It was so incredibly delicious. It was a gorgeous balance between sweetness and tart with the rich chocolate.