Rhubarb White Chocolate Elderflower Tart (Print)

Crisp tart with white chocolate elderflower custard and tangy roasted rhubarb. A perfect spring celebration dessert.

# Components:

→ 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 - 5.3 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3.4 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 - 10.6 ounces rhubarb, trimmed and cut into 2-inch batons
15 - 1/4 cup plus 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. 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 Advice:

01 -
  • It looks restaurant-quality but comes together in your own kitchen without fussy techniques or special skills.
  • Spring rhubarb and elderflower feel like a secret handshake between seasons, and white chocolate makes everything taste like celebration.
  • You can prepare it hours ahead, which means you're actually relaxed when guests arrive instead of stressed.
02 -
  • The custard must be cooled to room temperature before it goes into the tart shell, or the heat will soften the crust; I learned this the hard way when my bottom became soggy.
  • Don't roast the rhubarb the morning of serving; cook it the day before and let it sit at room temperature, which actually improves its flavor and prevents it from weeping liquid onto the custard.
03 -
  • If you're nervous about the custard, make it a day ahead and keep it in the shell in the refrigerator; it actually sets more firmly overnight.
  • Toast some pistachios or almonds in a dry pan for 3 to 4 minutes and sprinkle them over the tart just before serving for unexpected crunch that elevates the whole dessert.
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