Chocolate Tart - The Zin House Recipe

Chocolate Ganache Tart

on | 6 min read

Following The Zin House's recent makeover, stepping into the restaurant is like stepping into your home-away-from-home, with warm colours and enticing smells. Stunning NSW artwork adorns the walls with further splashes of colour and contrast to accompany the chilli-red glow of their new oven! Baking on their new Colour Boutique Richmond Deluxe 90cm Gas-Through-Glass Range cooker Aspi their head chef has whipped up a tantalizing dessert.


  • 600gm flour
  • 2 eggs
  • 200g sugar
  • 400g butter
Rhubarb purée
  • 200g rhubarb
  • 100g sugar
  • 100g water
  • 50g cream
  • 500g milk chocolate
  • Good pinch of salt
The Zin House - Chocolate Tart


For the pastry base
  1. Pre-heat the oven to 175 degrees celsius
  2. Cream the butter and sugar with a mixer
  3. Add the 2 eggs
  4. Incorporate the flour, combine until it forms a smooth dough
  5. Wrap & leave to rest for 1 hour in refrigerator
  6. Roll out the pastry with a rolling pin
  7. Measure & cut a circle shape in the dough to fit your cake tin base
  8. Bake until golden brown, approximately 20-25 mins
  9. Remove from the oven, leave to rest
For the chocolate ganache
  1. Next, melt the chocolate in a bowl over a pot of boiling water, being careful not to let the water touch the bowl
  2. Bring the cream to boil in a separate pot
  3. Gently whisk the cream into the chocolate
  4. Add salt to taste
  5. While the mixture is still hot, pour into the tart base
  6. Put the tart into the fridge until set, roughly 3 hours
Chocolate Tart - Belling
For the rhubarb puree
  1. Combine sugar and water in a pot on the stove until it reaches boiling
  2. Add the rhubarb and let it simmer until the rhubarb cooks downs & softens
  3. Serve as a compote or blend to a smooth puree

Finish your tart with the rhubarb, fresh berries, vanilla ice-cream and any other trimmings you desire. Then dig in & enjoy!

Chocolate GenacheTart