Chocolate Tart with Cherry & Rhubarb

Let’s make it.

1. Prepare the dough the night before and let it rest in the refrigerator. After creaming the butter and powdered sugar, add the egg and beat until combined. In a separate bowl, mix the flour, almond flour, and cocoa, then add this mixture to the batter and beat until a dough forms.
2. Shape into a disc by hand, wrap in plastic wrap, and let it rest in the refrigerator.
3. Roll out the dough between two sheets of parchment paper to fit the tart tin, then place it in the tin. Pierce the dough with a fork and leave it in the freezer for 1 hour.
4. Preheat oven to 356°F (180°C) (fan-assisted) and bake the tart crust for approximately 20-25 minutes. Let it cool completely. Meanwhile, whisk together the cheese, cream, powdered sugar, and vanilla extract until smooth. Spread this mixture over the cooled tart crust. Pour the Cherry & Rhubarb Spread over the top, chill in the refrigerator for a little longer, and then serve.