This tart is just right for wintertime with its hearty, nutty quinoa crust that’s been kissed with fresh rosemary. But that shouldn’t stop you from making it during the warmer-weather months—lose the rosemary and amp up the lemon zest, or try swapping in fresh thyme. And, since the tart shell has only a smidge of sugar, it can easily go towards the savory side, too. I’ve filled it with whipped lemony goat cheese and roasted root vegetables (a white to pink to burgundy ombré of radishes and beets is pretty and tasty!). I’m already counting down until summertime, when I can fill it with lemon mascarpone and heirloom tomatoes.
As much as I encourage you to play around with the crust and the filling, the one thing you should always stick to is the amount of time the quinoa spends in the food processor: Blitz it for less than five minutes and you’ll end up with a tooth-crackingly crunchy crust rather than a pleasantly nubby one. —Lindsay-Jean Hard
Test Kitchen Notes
This recipe is shared in partnership with Imperfect Foods. —The Editors
- Prep time 3 hours
- Cook time 30 minutes
- makes One 14- x 4-inch tart
- For the crust:
(150 grams) uncooked black quinoa
(80 grams) all-purpose flour
plus 1/8 teaspoon fine-grain sea salt
1 1/2 teaspoons
fresh rosemary, finely minced
large egg, room temperature and lightly beaten
(57 grams) cold unsalted butter, cut into small chunks
- For the filling:
2-2 1/2 cups
(300 grams) 64% dark chocolate discs
(42 grams) unsalted butter, cut into small chunks
(227 grams) heavy cream
Dark chocolate-covered broken almonds, chopped (optional garnish)
Toffee morsels, chopped (optional garnish)
Flaky salt (optional garnish)
Whipped cream (optional garnish)
- Heat the oven to 350° F.
- Add the quinoa to the bowl of a food processor and process for 5 minutes—some of the quinoa will be broken down and some won’t, it will look sandy. Add the flour, salt, rosemary, lemon zest, and sugar, and pulse to combine. Add the egg and pulse to combine; the mixture will start to clump. Transfer the mixture to a medium bowl and work in the butter with your fingers until combined.
- Press the mixture firmly into a greased 14- x 4-inch tart pan. Dock the dough with a fork and place the pan in the freezer to chill for 30 minutes.
- Place the tart on a baking sheet and bake for 25 to 30 minutes. It’s hard to judge by color if you’re using the black quinoa, but it will smell nicely nutty and toasty; if you’re using a lighter quinoa, the edges will look golden brown. Set aside to cool.
- When the crust has cooled, make the filling: Place the chocolate and butter in a small bowl. Heat the cream in a small saucepan until hot, but not boiling, with small bubbles starting to form around the edges. Pour the cream into the bowl and let sit for 1 minute, then gently stir until combined. Pour the filling into the cooled crust and refrigerate until set, at least 2 hours. Top with garnish(es) if desired, and serve.