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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 48 Bree and Jessica: Deconstructed Chocolate and Rhubarb Tart

Check out Bree and Jessica's rhubarb tart recipe from TV2's My Kitchen Rule

Prep: 1 hour and freezing                  

Cooking: 1 hour 20 mins                

Serves: 4-6


Braised rhubarb

  • 1 bunch rhubarb, trimmed, cut into 3cm lengths
  • 100g caster sugar
  • 1 tbs water
  • 1 vanilla bean, seeds scraped


  • 300ml milk
  • 300ml thickened cream
  • 1 vanilla bean, seeds scraped
  • 5 egg yolks
  • 2 tsp vanilla extract  
  • 150g caster sugar
  • 250ml cold braised rhubarb

Chocolate pastry

  • 200g plain flour
  • 2 tbs caster sugar
  • 35g Dutch cocoa powder
  • 170g butter
  • 40ml cold water


  • 300g dark chocolate (70% cocoa), chopped
  • 125ml thickened cream
  • 2 tbs caster sugar


  • 1 egg white
  • 55g caster sugar
  • 35g plain flour
  • 30g melted butter

Hazelnut biscuit crumb

  • 75g plain flour
  • 10g cold butter, chopped
  • 2 tbs caster sugar
  • 55g ground hazelnuts



  1. To braise rhubarb, place all ingredients in a medium saucepan over low heat. Cook, covered, for 5 minutes. Uncover and cook, stirring occasionally until tender. Cool. Refrigerate until cold.
  2. To make ice-cream, stir milk, cream, vanilla bean and seeds in a saucepan over medium heat until hot. Remove from heat. Cool slightly. Whisk egg yolks, extract and sugar until pale and creamy. Slowly add hot milk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Refrigerate until cold. Churn in an ice-cream maker according to manufacturers instructions. Transfer soft ice cream to a shallow dish. Swirl through 250ml of the braised rhubarb. Freeze.
  3. To make chocolate pastry, process flour, sugar, cocoa and butter until mixture resembles coarse crumbs. Slowly add water enough of the water until mixture just comes together to form a dough. Turn out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour.
  4. Preheat oven to 180C. Line an oven tray with baking paper.
  5. Roll out dough between two sheets of baking paper until 2mm thick. Cut into small rectangles (approx 8cm x 4cm). Place on prepared tray. Bake for 15-20 minutes or until cooked and crisped. Transfer to a wire rack to cool. 
  6. To make ganache, place chocolate in a heatproof bowl.
  7. Stir cream and sugar in a small saucepan over a low heat until sugar dissolves and mixture is hot. Pour over chocolate. Stand 5 minutes. Stir until smooth and combined. Pour into a shallow container. Refrigerate until firm.
  8. To make tuiles, preheat oven to 180C. Line an oven tray with baking paper.
  9. Whisk egg white and sugar in a bowl until frothy. Stir in remaining ingredients to form a paste.
  10. Spread paste onto tray to form 8cm x 3cm oval shapes. Bake for about 5-6 minutes or until golden.
  11. To make biscuit crumb, line an oven tray with baking paper.
  12. Rub flour into butter and sugar until mixture resembles coarse crumbs. Mix in hazelnuts. Spread onto prepared tray. Bake 8–10 minutes or until golden. Cool on tray.
  13. Serve ice cream, chocolate pastry, tuiles and braised rhubarb with hazelnut crumb and ganache.



  • You can adjust the amount of sugar in the braised rhubarb to suit your taste.
  • If you do not have an ice-cream machine, transfer mixture to a shallow container. Freeze until frozen at the edges. Beat with an electric mixer. Return to freezer. Repeat process 3 times.
  • Try experimenting with ways to serve this – you could try piping the ganache or serving the rhubarb in quenelles, sandwich the pastry with the ganache or sitting the ice cream on the crumb. Use your imagination.