Rhubarb White Chocolate Elderflower Tart (Printable Version)

Crisp tart with white chocolate elderflower custard and roasted rhubarb. Perfect for spring celebrations.

# What You'll Need:

→ Tart Crust

01 - 1 3/4 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt

→ Custard Filling

07 - 5 1/4 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3 1/4 tablespoons whole milk
10 - 1/4 cup elderflower cordial
11 - 3 large egg yolks
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract

→ Rhubarb Topping

14 - 10 1/2 ounces rhubarb, trimmed and cut into 2-inch batons
15 - 1/4 cup granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# Directions:

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 chill 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 coating the back of a spoon. Remove from heat. Add white chocolate and elderflower cordial; stir until smooth. Pour custard into cooled tart shell. Chill in refrigerator 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 Advice:

01 -
  • The custard sets firm enough to slice cleanly, so you get those perfect wedges that don't weep onto the plate.
  • You can bake the shell and roast the rhubarb a day ahead, then assemble in ten minutes before guests arrive.
  • White chocolate and elderflower is one of those pairings that tastes expensive but costs almost nothing to pull off.
  • The rhubarb stays jammy and tart, cutting through the richness so you never feel too full to have a second slice.
02 -
  • If you skip chilling the dough before rolling, it will shrink in the oven and you'll end up with a sad, shallow shell.
  • Don't let the custard boil or the eggs will curdle into scrambled bits, keep the heat low and stir constantly.
  • The rhubarb must cool completely before topping the tart, or it will weep pink juice all over your pristine custard.
03 -
  • Use a bench scraper to lift and transfer the rolled dough into the tart tin without tearing it.
  • If the custard looks grainy after adding the chocolate, blend it with an immersion blender for ten seconds and it will turn silky again.
  • Roast the rhubarb in a single layer so it cooks evenly, crowding the pan turns it into mush instead of elegant batons.
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