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

→ Custard Filling

07 - 5.25 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 0.25 cup 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 - 10.5 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

# Method:

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.
02 - Roll out dough on a floured surface to fit a 9-inch tart tin. Press dough into tin, trim edges, and refrigerate for 15 minutes. Preheat oven to 350°F. Line crust with parchment paper and baking beans; blind bake for 15 minutes. Remove beans and parchment, then bake 5 to 7 minutes more until golden. Allow to cool completely.
03 - 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 while whisking constantly. Return mixture to saucepan over low heat, stirring until slightly thickened and coats the back of a spoon. Remove from heat and add white chocolate and elderflower cordial; stir until smooth.
04 - Pour custard into cooled tart shell. Refrigerate for at least 1 hour until completely set.
05 - 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 to 8 minutes more until tender but not falling apart. Cool completely.
06 - Arrange cooled rhubarb over set custard. Optionally, brush with a little extra elderflower cordial for shine. Refrigerate until ready to serve.

# Expert Suggestions:

01 -
  • The elderflower adds a delicate floral note that makes white chocolate taste less sweet and more sophisticated.
  • You can make every component ahead, so theres no stress when guests arrive.
  • Roasting the rhubarb keeps it tender but intact, avoiding that stringy mush problem.
  • It looks like something from a bakery window, but the steps are honestly quite forgiving.
02 -
  • Dont skip chilling the dough between steps, warm pastry shrinks and puffs unevenly in the oven.
  • Whisk the custard constantly while heating or youll end up with sweet scrambled eggs instead of silk.
  • Let the rhubarb cool completely before topping the tart, warm fruit will melt the custard and ruin the set.
03 -
  • Use a food processor for the dough, it keeps the butter cold and prevents overworking.
  • Taste your white chocolate before using it, cheap stuff can taste soapy and ruin the custard.
  • If your rhubarb releases a lot of juice while roasting, strain it off before topping the tart or the custard will get watery.
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