Farmers markets are a great source for inspiration. I tend to go with a vaguely formulated recipe in my head and end up with a colorful basket of randomness and an even more vague idea of what to make. Somehow on the walk home I manage to muster a game plan and this weekend produced a decadent rhubarb tart with chocolate ganache and an oat and walnut crust (garnished with fresh mint leaves).
1 cup walnuts – soaked for at least 8 hours – well drained
¾ cup whole rolled oats
½ stick unsalted butter – melted
2 large stalks of fresh rhubarb – cut into small pieces (these will be cooked down so the shape doesn’t really matter)
A handful of strawberries (I used about 5 as that was what was salvageable from the molding package at the back of my fridge…) cut into small pieces
¼ cup water
½ cup heavy cream
1 cup semi sweet chocolate chips
Combine the nuts and oats in a food processor and blend until it begins to clump – similar to pastry dough, this will thin out first then start to form cluster-like blobs. With the food processor on low slowly pour in the melted butter. Keep the mixer on until all of the butter is in plus ten seconds (general number, don’t be scared if it’s not exact)
Press the mixture into a 8″ non-greased tart pan (scalloped edges with a disc that pushes out from the bottom). You want it to be about ¼” thick, making sure it is even all the way across and that it gets into all of the edges.
Bake in a 375’ F oven for about ten minutes or until the edges are nicely brown and the center is just golden.
Let the tart shell cool completely.
While it’s cooling prepare the fruit compote – I used rhubarb and a few strawberries but really any berries would work for this – just use less sugar for sweeter berries. Combine all the ingredients in a sauce pan and cook over med-high heat for about ten minutes or until the fruit has broken down and become similar to a thin jam.
Now I cheated with my ganache…I used the microwave. Heat the heavy cream in a large microwave safe bowl for 1 min 30 seconds – or don’t be lazy and heat in a double boiling just until scalded – not boiling. Remove from heat/microwave and dump in the chocolate. Stir until combined. If it’s to thin add a few more chocolate chips and stir again.
Pour the ganache over the cooled tart shell, making sure it spreads to cover the entire surface and into every edge.
Wait about 3-5 minute for the ganache to settle a little, then pour the fruit on top – it’s difficult to push around so make sure you dollop a little into each section. Place the tart in the fridge for an hour and voila!
Beautiful, easy, gluten-free dessert.
A tip for unveiling: invert a cake stand and place the tart on the stem, gently pry the sides out and down. This way you don’t need to juggle the tart around – just let the ring fall and take your tart where you will.