Rhubarb White Chocolate Elderflower Tart (Printer-Friendly)

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

# What You 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 fluid ounces whole milk
10 - 3.4 fluid ounces elderflower cordial
11 - 3 large egg yolks
12 - 2.1 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract

→ Rhubarb Topping

14 - 10.6 ounces rhubarb, trimmed and cut into 2-inch batons
15 - 4.2 tablespoons granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# Directions:

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.
02 - Roll out dough on a floured surface to fit a 9-inch tart tin. Press into tin and trim edges. 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, then bake 5-7 minutes more until golden. 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, add white chocolate and elderflower cordial, and stir until smooth.
04 - Pour custard into cooled tart shell. Chill in refrigerator for at least 1 hour, until 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 5-8 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. Chill until ready to serve.

# Expert Suggestions:

01 -
  • It tastes like spring distilled into pastry form, floral and bright without being overly sweet.
  • The make-ahead nature means you can impress guests without last-minute panic in the kitchen.
  • White chocolate and elderflower create an unexpectedly sophisticated pairing that feels both familiar and surprising.
  • Even if your rhubarb arrangement isn't perfect, it still looks like you spent hours on it.
02 -
  • Do not skip chilling the dough, warm pastry shrinks dramatically in the oven and you will end up with a wonky shell.
  • Tempering the egg yolks slowly is essential, rushing this step once left me with sweet scrambled eggs instead of custard.
  • Let the rhubarb cool completely before topping the tart, warm fruit will melt the custard and create a mess.
03 -
  • Use a light hand when rolling the dough, overworking it will make the crust tough instead of tender and crumbly.
  • If your custard seems too loose after adding the chocolate, let it cool slightly before pouring, it will thicken as it chills.
  • A kitchen blowtorch can caramelize the sugar on the rhubarb for an extra glossy finish if you are feeling fancy.
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