Aren’t we really lucky that we have Rhubarb all year round in Australia" It is one of my favourite things to add to desserts. Not only does it complement both dark and white chocolate equally well, it adds a punch to any cake or crumble. Rhubarb compote is the best thing you can have in your fridge. Use it as a topping on yoghurt or porridge or as a filling in a tart. It’s so versatile.

These chocolate tarts are heavenly to taste. I love making tart shells in this way as they are crunchier and look impressive. The shells can be stored in the freezer before baking and taken out just when you need a sweet treat.

Chocolate and Rhubarb Tartlets
Tart shells
Makes 8

200 g plain flour
90 g icing sugar
30 g almond flour
30g cocoal powder (unsweetened) salt, a pinch
110g unsalted butter, cold, cut into chunks
1 egg (approx 50 g)

Rhubarb Compote
1 and 1/2 cups rhubarb, chopped
1/3 cup castor sugar
1/3 cup water
1 tsp orange juice

Chocolate ganche filling
1/2 cup thickened cream
150 g dark chocolate, roughly chopped
25 g unsalted butter

To make the tart shells : Place dry ingredients in a bowl. Rub butter into the mixture with your hands until it resembles coarse sand like texture. Add the egg and knead until dough just comes together.

Roll the dough between two sillicon mats into 2 mm thickness. Place the dough with the mats into the freezer for 15 mins. Using pastry rings, cut out circles for the tart base. Then cut out stri...