Rhubarb White Chocolate Elderflower Tart (Printable)

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

# What You Need:

→ Tart Crust

01 - 1 2/3 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 - 5.3 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 - 1/4 cup granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# How-To 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 if 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 to prevent curdling. 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 and fully incorporated. Pour custard into cooled tart shell. Chill in refrigerator for at least 1 hour until completely 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 still holding shape. Cool completely before assembly.
04 - Arrange cooled rhubarb over set custard in decorative pattern. Optionally, brush with a small amount of additional elderflower cordial for glossy finish. Chill until ready to serve.

# Expert Suggestions:

01 -
  • The custard sets perfectly without fuss, so you can make it a full day ahead and still impress everyone.
  • Roasting the rhubarb keeps it intact and jewel-like instead of turning to mush.
  • White chocolate and elderflower is an unexpectedly elegant pairing that tastes far fancier than the effort required.
  • It looks like something from a pastry shop window but uses simple pantry staples.
02 -
  • If you skip chilling the dough before rolling, it will shrink dramatically in the oven and ruin the shape.
  • Tempering the egg yolks slowly with hot cream is non-negotiable, rush it and you will end up with sweet scrambled eggs.
  • Let the rhubarb cool completely before adding it to the tart or the custard will weep and turn runny.
03 -
  • Freeze the tart shell for 10 minutes before blind baking to prevent shrinkage and keep the edges tall.
  • Strain the custard through a fine sieve after adding the chocolate to catch any lumps and ensure a silky texture.
  • Brush the baked tart shell with a thin layer of melted white chocolate before adding the custard to create a moisture barrier and keep the base crisp longer.
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