Rhubarb White Chocolate Elderflower Tart (Printable Version)

Crisp tart with white chocolate elderflower custard and tangy roasted rhubarb. A stunning spring dessert.

# What You'll Need:

→ Tart Crust

01 - 1.75 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 0.25 cup powdered sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt

→ Custard Filling

07 - 5.3 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3.4 tablespoons whole milk
10 - 0.25 cup elderflower cordial
11 - 3 large egg yolks
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract

→ Rhubarb Topping

14 - 10.6 ounces rhubarb, trimmed and cut into 2-inch batons
15 - 0.25 cup granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# How to Make It:

01 - In a food processor, pulse flour, butter, powdered sugar, and salt until mixture resembles breadcrumbs. Add egg yolk and 1 tablespoon cold water; pulse until dough begins to come together, adding more water as needed. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface to fit a 9-inch tart tin. Press into tin, trim edges, and chill for 15 minutes. Preheat oven to 350°F. Line crust with parchment and baking beans; blind bake for 15 minutes. Remove beans and parchment, bake 5-7 minutes more until golden. Cool completely.
02 - In a saucepan, heat cream and milk until steaming but not boiling. Whisk egg yolks, sugar, and vanilla in a bowl until pale. Slowly pour hot cream mixture into yolks, whisking constantly. Return mixture to saucepan over low heat, stirring until slightly thickened and coats the back of a spoon. Remove from heat. Add white chocolate and elderflower cordial; stir until smooth. Pour custard into cooled tart shell and refrigerate for at least 1 hour until set.
03 - Preheat oven to 375°F. Arrange rhubarb batons in a single layer in a baking dish. Sprinkle with sugar, lemon zest, and drizzle with elderflower cordial. Cover with foil and roast for 15 minutes. Remove foil and roast 5-8 minutes more until tender but not falling apart. Cool completely.
04 - Arrange cooled rhubarb over set custard. Optionally, brush with a little extra elderflower cordial for shine. Chill until ready to serve.

# Expert Tips:

01 -
  • The creamy white chocolate custard balances the sharp tang of roasted rhubarb in a way that feels both elegant and comforting.
  • It looks like something from a patisserie but comes together with everyday techniques and a little patience.
  • You can make every component ahead of time and assemble it just before serving, which takes all the stress out of entertaining.
02 -
  • Keep the butter cold when making the crust or it will melt into the flour and you will lose that flaky, crumbly texture.
  • Stir the custard constantly over low heat and take it off the moment it thickens, or the eggs will scramble and ruin the silky smoothness.
  • Let the rhubarb cool completely before placing it on the custard, or the heat will soften the filling and make it runny.
03 -
  • Chill the tart shell twice, once after pressing it into the tin and once after lining it with parchment, to prevent shrinking and ensure a perfectly even edge.
  • Strain the custard through a fine sieve before pouring it into the tart shell to catch any lumps or bits of cooked egg for an absolutely smooth filling.
  • Taste your elderflower cordial before using it, some brands are much sweeter than others, and you may want to reduce the sugar slightly if yours is very concentrated.
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