Rye Chocolate Tart with Rhubarb and Honey

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.


For the Rye Chocolate Crust:
2/3 cup Maine Grains Rye Flour
1/3 cup Maine Grains Sifted Wheat Flour
2 tbsp cocoa powder
4 tsp salt
4 tbsp sugar
4 tbsp butter, cubed
1 egg yolk (the white will/can 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



Rye Crust

  1. 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
  2. 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. 
  3. If not using the Pastry Cheese filling and making  a savory dough, replace the cocoa with flour
  4. 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
  5. Poke a few fork holes in dough. A metal pie plate that fits within the tart pan will keep the sides from shrinking
  6. Chill again for 30-60 minutes before baking
  7. 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

  1. In a large bowl, beat together the cream cheese, sugar, egg and salt till smooth
  2. 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
  3. Lower the oven to 350 and bake for another 20 minutes or till set


Course: Breakfast, Main Dish, Side Dish, Snack

More recipes from Ellie can be found on  Story Cooking