Pin It My neighbor handed me a bundle of rhubarb over the fence one Sunday morning, still damp from her garden. I had never cooked with it before, but something about its bright pink stalks made me want to try something delicate and floral. That afternoon, I found myself melting white chocolate into cream, the sweet scent mixing with elderflower cordial I had tucked away from summer. The tart that came together felt like spring itself had settled onto my counter.
I brought this tart to a spring birthday party, and I remember watching people pause mid-conversation when they took their first bite. Someone asked if I had trained as a pastry chef, which made me laugh because I had only discovered rhubarb a few weeks earlier. The empty tart tin at the end of the night told me everything I needed to know.
Ingredients
- All-purpose flour: The foundation of a tender, buttery crust that holds its shape without becoming tough or crumbly.
- Cold unsalted butter: Keeping it cold is the secret to a flaky crust, so cube it straight from the fridge and work quickly.
- Powdered sugar: Dissolves easily into the dough and gives the crust a slight sweetness that balances the tangy rhubarb.
- Egg yolk: Adds richness and helps bind the dough without making it too wet.
- White chocolate: Choose good quality with real cocoa butter, as it melts smoother and tastes less waxy.
- Heavy cream and whole milk: Together they create a custard that is silky but not too heavy, with just enough body to set firmly.
- Elderflower cordial: This is where the magic happens, bringing a gentle floral sweetness that ties the whole tart together.
- Egg yolks: They thicken the custard and give it that luxurious, golden color.
- Rhubarb: Look for firm, bright stalks and cut them into even pieces so they roast uniformly without turning to mush.
- Lemon zest: A little citrus brightness lifts the rhubarb and keeps it from tasting flat.
Instructions
- Prepare the Tart Crust:
- Pulse the flour, cold butter, powdered sugar, and salt in a food processor until it looks like coarse breadcrumbs. Add the egg yolk and a tablespoon of cold water, pulsing just until the dough starts to clump together, then shape it into a disk, wrap it tightly, and chill for 30 minutes before rolling it out to fit your tart tin.
- Blind Bake the Crust:
- After chilling the rolled dough in the tin for 15 minutes, line it with parchment and fill it with baking beans, then bake at 180°C for 15 minutes. Remove the beans and parchment, and bake for another 5 to 7 minutes until the crust is golden and crisp.
- Make the Custard Filling:
- Heat the cream and milk until steaming, then slowly whisk it into the beaten egg yolks and sugar. Return the mixture to the pan and stir over low heat until it thickens enough to coat the back of a spoon, then remove from heat, stir in the chopped white chocolate and elderflower cordial until smooth, and pour into the cooled tart shell.
- Roast the Rhubarb:
- Lay the rhubarb batons in a single layer in a baking dish, sprinkle with sugar and lemon zest, drizzle with elderflower cordial, and cover with foil. Roast at 190°C for 15 minutes, then uncover and roast for another 5 to 8 minutes until tender but still holding their shape.
- Assemble and Chill:
- Once the custard has set in the fridge for at least an hour, arrange the cooled rhubarb over the top in a pattern that makes you happy. Chill until you are ready to serve, and brush with a bit of extra elderflower cordial if you want a glossy finish.
Pin It The first time I served this tart, my friend closed her eyes after the first forkful and said it tasted like walking through a garden in May. I had never thought of food that way before, but now I cannot make this tart without thinking of her and that moment. It is funny how a dessert can become a memory you return to again and again.
Making It Ahead
I have learned that this tart is actually better when made a day in advance, because the flavors settle and deepen overnight. Bake the crust and roast the rhubarb in the morning, make the custard in the afternoon, and let everything chill separately until the next day. Assemble it a few hours before serving, and you will have a stunning dessert without any last-minute stress.
Choosing Your Rhubarb
Not all rhubarb is the same, and I have found that the thinner, pinker stalks tend to be more tender and less fibrous than the thick green ones. If you can only find green rhubarb, it will still taste wonderful, just peel away any tough outer strings before cutting. The best rhubarb I ever used came from a farmers market in late April, and it roasted into the most beautiful ruby batons I have ever seen.
Serving and Variations
This tart is stunning on its own, but a small dollop of lightly whipped cream or a scoop of vanilla ice cream alongside it makes it even more luxurious. If rhubarb is not in season, roasted strawberries work beautifully, and I have even used a mix of both when I had them on hand. A scattering of toasted pistachios or slivered almonds adds a lovely crunch that contrasts with the creamy custard.
- Serve chilled or at cool room temperature for the best texture and flavor.
- Pair with a glass of chilled Moscato, elderflower spritz, or a floral white tea.
- Leftovers keep well covered in the fridge for up to two days, though the crust softens slightly over time.
Pin It Every time I make this tart, I think about that bundle of rhubarb handed to me over the fence and how one small gesture led to a recipe I have made dozens of times since. I hope it finds a place in your kitchen, too.
Recipe Questions & Answers
- → Can I make this tart ahead of time?
Yes, this tart is perfect for advance preparation. You can make the crust and custard filling up to a day ahead, then add the roasted rhubarb a few hours before serving. Store covered in the refrigerator.
- → What can I substitute for elderflower cordial?
If elderflower cordial is unavailable, try rose water, orange blossom water, or a tablespoon of honey mixed with lemon juice. Each will provide a different but delightful floral or citrus note to the custard.
- → How do I prevent the rhubarb from becoming mushy?
The key is to roast the rhubarb at the correct temperature and watch it carefully. Keep the batons in a single layer and check after 15 minutes. They should be tender but still hold their shape when done.
- → Can I use frozen rhubarb instead of fresh?
Fresh rhubarb is recommended for best texture and appearance. If using frozen, thaw completely and pat dry before roasting. Frozen rhubarb may release more moisture, so reduce roasting time slightly.
- → What type of white chocolate works best?
Choose high-quality white chocolate with at least 30% cocoa butter for the smoothest, creamiest custard. Avoid white baking chips, as they often contain stabilizers that prevent proper melting.
- → How should I store leftover tart?
Cover the tart loosely with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time, but the flavor remains delicious.