Rhubarb White Chocolate Elderflower Tart (Printable Version)

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

# What You'll Need:

→ Tart Crust

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

→ Custard Filling

07 - 5.3 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 1/4 cup 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 - 10.6 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

# 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 to 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. 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, roast 5 to 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 white chocolate custard is impossibly smooth, with a floral note that doesn't overpower.
  • Roasting the rhubarb keeps it tender but intact, so every slice looks like something from a bakery window.
  • You can make every component ahead and assemble it the morning of your gathering.
  • It tastes elegant but uses humble ingredients you can find at any market.
02 -
  • Don't let the custard boil or the eggs will scramble; low heat and constant stirring are your friends here.
  • Use real white chocolate with cocoa butter, not white baking chips, or the custard won't set properly.
  • Let the rhubarb cool completely before topping the tart, or the heat will soften the custard.
  • Blind baking the crust fully prevents a soggy bottom and keeps every bite crisp.
03 -
  • Freeze the tart shell for 10 minutes before blind baking to prevent shrinking and keep the edges crisp.
  • Strain the custard through a fine sieve before adding the chocolate if you want it perfectly smooth.
  • Brush the baked crust with a thin layer of melted white chocolate before adding the custard for an extra moisture barrier.
  • If rhubarb isn't in season, try roasted strawberries or poached apricots with the same method.
Go Back