Rhubarb White Chocolate Elderflower Tart (Printable version)

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

# What You'll Need:

→ Tart Crust

01 - 1.75 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 fluid ounces whole milk
10 - 3.4 fluid ounces 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 - 3.5 tablespoons granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# How To Make:

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 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 5-8 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 floral sweetness of elderflower plays beautifully against tart rhubarb without fighting for attention.
  • You can make every component a day ahead and assemble it the morning of your gathering.
  • White chocolate custard sets firm enough to slice cleanly but melts on your tongue like silk.
  • It looks like something from a bakery window but uses simple techniques you already know.
02 -
  • If your custard gets too hot and starts to curdle, immediately strain it through a fine sieve and whisk in the chocolate off the heat.
  • Rhubarb releases a lot of liquid when roasted, so let it cool in the baking dish and use a slotted spoon to transfer it to avoid a soggy tart.
  • The custard won't look fully set when you first chill it, but it firms up beautifully after an hour in the fridge.
03 -
  • Use a food processor for the pastry if you have one, it keeps the butter cold and prevents overworking the dough.
  • If elderflower cordial is hard to find, substitute with a tablespoon of honey and a few drops of rose water for a similar floral note.
  • Don't skip chilling the dough before and after rolling, it's the difference between a crisp shell and a shrunken mess.
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