Rhubarb White Chocolate Elderflower Tart (Print view)

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

# What You'll Need:

→ Tart Crust

01 - 1.5 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 3.5 tablespoons 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 - 3.4 tablespoons 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 - 3.4 tablespoons granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# Cooking Steps:

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 Ideas:

01 -
  • It looks like you hired a pastry chef, but most of the work happens while you catch up on laundry or read a book.
  • The combination of creamy white chocolate and sharp rhubarb is the kind of contrast that makes people go quiet for a moment.
  • You can make it a full day ahead, which means no last minute panic when guests are already at the door.
  • Elderflower adds a subtle perfume that feels like spring walked into your kitchen and sat down at the table.
02 -
  • If your custard looks like it might curdle while cooking, pull it off the heat immediately and whisk hard, a few seconds of high heat can ruin the whole batch.
  • Don't skip the second chill after rolling the dough, warm pastry shrinks in the oven and you'll end up with a wonky shell.
  • Let the rhubarb cool completely before adding it to the tart, hot fruit will melt the custard and turn your beautiful dessert into a soupy mess.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between slices to get those perfect bakery style cuts.
  • If your rhubarb releases a lot of juice while roasting, strain it off before topping the tart or it'll make everything soggy.
  • Taste your white chocolate before melting it, some brands are cloyingly sweet and you might want to cut back on the sugar in the custard.
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