Here’s the Best Strawberry Tart Recipe with Rhubarb and Chocolate
Indulge in the ultimate dessert with our best strawberry tart recipe, written by Paul Lowe from his book, Summer Food, featuring the irresistible combination of rhubarb and chocolate. This recipe guarantees a heavenly treat that combines the sweetness of strawberries, the tanginess of rhubarb, and the decadence of chocolate in a delightful tart that will leave you craving more.
*Affiliate disclosure.
You’ve been searching for the best strawberry tart recipe out there—your search is over—this one has rhubarb and cocoa. Yep. And you’re welcome. This delicious dessert is best made in late spring and summer when strawberries are in peak season. Tart and tangy rhubarb and sweet strawberries pair incredibly with the rich cocoa we’ve added to the crust.
A Strawberry Tart with a Twist
This version is lighter than air—no heavy cream or bricks of cream cheese—the flavor punch in this healthy summer tart comes from its star ingredients, the strawberries, rhubarb, and cocoa crust. Finish it with a delicious 3 ingredient summer sorbet that you can make with your left over strawberries, gelato or vegan ice cream. You can even top it off with this 2-ingredient magic shell chocolate syrup.
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Make This Strawberry Tart with Rhubarb and Chocolate Crust: The Method
Ingredients
Chocolate Tart Crust
Strawberry Rhubarb Filling
Preparation
Directions:
Start with the crust: Stir the butter, sugar, and egg yolks into a smooth consistency. Work the flour and cocoa powder into the mixture and stir vigorously. Knead the dough, transfer it to a bowl, cover it with plastic wrap, and refrigerate for 1 hour prior to use.
Remove the dough from the refrigerator, roll it out, and press it into a greased pie pan. We recommend the Emile Henry French Ceramic Tart Dish, or the one we used here, Williams Sonoma Goldtouch® Rectangular Tart Pan.
Prick the base of the dough with a fork over the entire surface. In a preheated 400°F (200°C) oven, bake the shell for about 15 minutes, or until the crust turns golden brown and crispy in texture. Transfer the crust to a rack to cool.
Prepare the filling: Place the rhubarb and sugar in a nonstick pan and cook over medium heat. Cook until the rhubarb just begins to fall apart. Add the strawberries to the pan and stir.
Spoon the contents of the pan into the pre-baked crust. Serve with whipped cream or ice cream and garnish with mint leaves.
Reprinted with permission from “Summer Food.” Photography by Jim Hensley & Nina Dreyer Hensley. Copyright 2014 by Weldon Owen Inc.
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