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Rye Chocolate Tart with Rhubarb and Honey

Rye Chocolate Tart with Rhubarb and Honey

Recipe by Ellie Markovitch Course: Breakfast, Side dish, Snack, Dessert
Cooking time

50

minutes

Thank you to Ellie Markovitch of for sharing this great recipe. See more on her IG site, Story Cooking.
A chocolate tart crust that can be used for a variety of fillings – a cheese rhubarb filling is listed below.
Take note: Cooking time is sectioned with steps in between.

Ingredients

  • For the Rye Chocolate Crust:
  • 2⁄3 cup Maine Grains Rye Flour

  • 1⁄3 cup Maine Grains Sifted Wheat Flour

  • 2 tbsp cocoa powder

  • 1/4 tsp salt

  • 4 tbsp sugar

  • 4 tbsp butter, cubed

  • 1 egg yolk (the white can/will be used later)

  • 2 tsp vanilla or coffee powder or other desired flavor

  • A few shakes of black pepper – optional

  • 2 tbsp milk kefir, yogurt, or milk with 1 tsp vinegar

  • Pastry Cheese Filling:
  • 1⁄2 cup cream cheese (or sub half with ricotta)

  • 4 tbsp sugar

  • 1 large egg

  • 1⁄4 tsp salt

Directions

  • Rye Crust
  • Mix the dry ingredients. Using a pastry cutter or your hands, cut in the butter till the mixture resembles coarse crumbs – a food processor can be used, pulsing a few times
  • Mix the egg yolk, milk kefir or yogurt a tablespoon at a time until mixture forms a ball. Use extra liquid if needed. Make a flattened disk and refrigerate for at least 2 hours or overnight.
  • If not using the Pastry Cheese filling and making a savory dough, replace the cocoa with flour
  • Roll out dough to ab 11″ circle and 1/8″ thick. Dough, at this point, can be wrapped and frozen for later use. Place in a tart pan for baking when ready
  • Poke a few fork holes in dough. A metal pie plate that fits within the tart pan will keep the sides from shrinking
  • Chill again for 30-60 minutes before baking
  • Bake the crust for 15 minutes at 375 degrees, remove the interior plate if used, brush the crust with egg white or egg yolk and bake for another 5-10 minuets till golden OR add the Pastry Cheese Filling and bake for 20 more minutes – see full instructions #11 and #12
  • Pastry Cheese Filling
  • In a large bowl, beat together the cream cheese, sugar, egg and salt till smooth
  • Pour the filling into a partially baked warm crust- rhubarb pieces can now be set on top of the mixture, brush with honey that has been thinned with a bit of warm water to make a sweet glaze
  • Lower the oven to 350 and bake for another 20 minutes or till set

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia