Rhubarb White Chocolate Elderflower Tart (Printable Version)

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

# Ingredient List:

→ Tart Crust

01 - 1 3/4 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 1/4 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3 1/3 tablespoons 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 1/2 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 Prepare:

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 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 and 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 Suggestions:

01 -
  • The white chocolate custard is silky and delicate, balanced perfectly by the tartness of roasted rhubarb.
  • Its a stunning showpiece dessert that you can make entirely ahead, leaving you free to enjoy your guests.
  • Elderflower adds a gentle floral note that feels like bottled spring.
  • The crisp pastry holds up beautifully even after chilling, no soggy底 bottoms here.
02 -
  • Don't skip chilling the pastry between steps, this prevents shrinking and keeps the crust crisp and even.
  • Stir the custard constantly over low heat, high heat or impatience will give you sweet scrambled eggs instead of silk.
  • Let the rhubarb cool completely before topping the tart, warm fruit will melt the custard and ruin the texture.
03 -
  • Weigh your flour instead of scooping it, too much flour makes the pastry tough and dense.
  • If your custard splits or looks grainy, blend it with an immersion blender while still warm, it'll come back together like magic.
  • Taste your elderflower cordial before using it, some brands are much sweeter than others, and you may want to adjust the sugar accordingly.
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