Save to Pinterest My neighbor brought me a bundle of rhubarb from her garden one Saturday morning, and I stood in the kitchen wondering what on earth to do with all those pink stalks. I'd seen a white chocolate and elderflower tart in a bakery window weeks before and thought it looked impossibly fancy. That afternoon, with nothing but curiosity and a bottle of elderflower cordial in the cupboard, I gave it a try. The kitchen smelled like spring itself, floral and bright, and when I pulled that tart from the oven I couldn't believe I'd made something so beautiful.
I made this tart for a birthday lunch last spring, and my friend who claims she doesn't like rhubarb had two slices. She kept saying it tasted like a garden in the best possible way. The elderflower gave it this delicate perfume that made everyone lean in a little closer. We sat outside with the windows open, and I remember thinking that some recipes just capture a moment better than a photograph ever could.
Ingredients
- All-purpose flour: The foundation of a tender, crisp crust that holds its shape without being tough or heavy.
- Cold unsalted butter: Cubed and kept cold, this creates those flaky layers that make the crust shatter perfectly under a fork.
- Powdered sugar: Sweetens the dough gently and helps it brown to a beautiful golden color without grittiness.
- Egg yolk: Binds the dough and adds richness, giving the crust a shortbread-like texture.
- Cold water: Just enough to bring the dough together without making it sticky or wet.
- Salt: A pinch sharpens all the flavors and keeps the crust from tasting flat.
- White chocolate: Finely chopped so it melts smoothly into the custard, adding sweetness and a silky, creamy texture.
- Heavy cream: The base of the custard, rich and smooth, carrying the elderflower and chocolate beautifully.
- Whole milk: Lightens the custard just enough so it sets without being too heavy or dense.
- Elderflower cordial: This is the magic ingredient, floral and fragrant, tying the rhubarb and white chocolate together.
- Egg yolks: Thicken the custard and give it that luxurious, velvety consistency.
- Granulated sugar: Sweetens the custard and the rhubarb, balancing the tartness without overwhelming it.
- Vanilla extract: A warm, familiar note that rounds out the custard and deepens the flavor.
- Rhubarb: Cut into batons, roasted until tender but still holding their shape, they add vibrant color and a sharp, fruity contrast.
- Lemon zest: Brightens the rhubarb and adds a little citrus sparkle that lifts everything.
Instructions
- Make the Tart Crust:
- Pulse the flour, cold butter, powdered sugar, and salt in a food processor until it looks like coarse breadcrumbs, then add the egg yolk and water until the dough just starts to clump together. Shape it into a disk, wrap it tightly, and let it chill so the butter firms up and the dough becomes easier to roll.
- Roll and Blind Bake:
- Roll the chilled dough out on a floured surface, press it gently into your tart tin, and trim the edges neatly before chilling it again to prevent shrinking. Line it with parchment and baking beans, bake until the edges are set, then remove the beans and bake until the base is golden and crisp.
- Prepare the Custard:
- Heat the cream and milk until steaming, then whisk it slowly into the egg yolks and sugar so they warm gently without scrambling. Stir the mixture over low heat until it thickens just enough to coat the back of a spoon, then take it off the heat and stir in the white chocolate and elderflower cordial until silky smooth.
- Fill and Chill:
- Pour the warm custard into the cooled tart shell, smoothing the top gently with a spatula. Let it chill in the fridge for at least an hour until the custard is set and firm to the touch.
- Roast the Rhubarb:
- Arrange the rhubarb batons in a single layer, sprinkle with sugar, lemon zest, and elderflower cordial, then cover with foil and roast until tender but still holding their shape. Let them cool completely before arranging them over the custard so they don't melt the filling.
- Assemble and Serve:
- Lay the cooled rhubarb pieces over the set custard in a pattern that looks natural and beautiful. Brush with a little extra elderflower cordial if you want a glossy finish, then slice and serve chilled.
Save to Pinterest The first time I served this tart, my sister said it tasted like something you'd find in a little cafe in the countryside, the kind of place with mismatched china and flowers on every table. I think that's exactly what I love about it. It feels special without being fussy, beautiful without trying too hard, and every bite reminds you that spring is worth celebrating.
Making It Ahead
This tart is a dream for anyone who likes to plan ahead, because every part of it can be made separately and assembled at the last minute. I often bake the crust in the morning, make the custard in the afternoon, and roast the rhubarb while the custard chills. You can even assemble the whole tart the night before and keep it covered in the fridge until you're ready to slice and serve. Just let it sit at room temperature for about ten minutes before cutting so the custard softens slightly and the flavors wake up.
Serving Suggestions
This tart is elegant enough to stand on its own, but a small spoonful of lightly whipped cream or a scoop of vanilla ice cream never hurts. I've also sprinkled toasted pistachios over the top for a bit of crunch and color, and it looked like something from a magazine. If you're serving it at a party, pour glasses of Moscato or make a simple elderflower spritz with sparkling water, lemon, and a splash of cordial. The floral notes echo beautifully and make the whole experience feel cohesive and thoughtful.
Variations and Swaps
If rhubarb isn't in season or you can't find it, try roasted strawberries or even poached apricots, both of which love the white chocolate and elderflower combination. You can swap the elderflower cordial for a few tablespoons of rose water or orange blossom water if you want a different floral note. For a gluten-free version, use a gluten-free flour blend in the crust, though you may need to add a teaspoon of xanthan gum to help it hold together.
- Try adding a handful of fresh mint or basil leaves to the rhubarb while it roasts for an unexpected herbal twist.
- Use dark chocolate instead of white for a richer, less sweet custard that pairs beautifully with the tartness of the rhubarb.
- Brush the baked tart shell with a thin layer of melted white chocolate before adding the custard to create a moisture barrier and keep the crust crisp longer.
Save to Pinterest This tart has become my go-to whenever I want to impress someone without spending all day in the kitchen. It's the kind of dessert that makes people pause, take a second bite, and ask for the recipe, and I love that it feels both effortless and extraordinary at the same time.
Questions & Answers
- → Can I make this tart ahead of time?
Yes, this is an excellent make-ahead dessert. You can prepare the tart shell and custard filling up to 2 days in advance. Roast the rhubarb separately and assemble the tart up to 6 hours before serving for best results.
- → What can I substitute for elderflower cordial?
If elderflower cordial is unavailable, try using orange blossom water, rose water, or a light honey syrup. You could also use a splash of limoncello for a citrus twist, though the flavor profile will differ slightly.
- → How do I prevent the tart crust from becoming soggy?
Blind baking the crust until golden and fully cooked is essential. Allow it to cool completely before adding the custard. You can also brush the baked shell with a thin layer of melted white chocolate as a moisture barrier.
- → Can I use frozen rhubarb instead of fresh?
Fresh rhubarb works best for this tart as it holds its shape better when roasted. If using frozen, thaw and drain thoroughly, then reduce roasting time slightly and watch carefully to prevent it from becoming too soft.
- → How should I store leftover tart?
Cover loosely with plastic wrap and refrigerate for up to 3 days. The custard will remain creamy, though the rhubarb may release some juice. Bring to cool room temperature 15-20 minutes before serving for optimal flavor.
- → What type of white chocolate should I use?
Choose a good quality white chocolate with at least 25% cocoa butter for the best flavor and smooth melting. Avoid white chocolate chips as they contain stabilizers that prevent smooth melting into the custard.