Rhubarb White Chocolate Elderflower Tart (Printable)

Crisp tart shell with white chocolate elderflower custard and tangy roasted rhubarb. Perfect for spring gatherings.

# What You'll Need:

→ Tart Crust

01 - 1.75 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 0.5 cup powdered sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt

→ Custard Filling

07 - 5.25 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 0.25 cup whole milk
10 - 0.25 cup elderflower cordial
11 - 3 large egg yolks
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract

→ Rhubarb Topping

14 - 10.5 ounces rhubarb, trimmed and cut into 2-inch batons
15 - 0.5 cup granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# Cooking 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 as 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, 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.
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, whisking constantly. Return mixture to saucepan over low heat, stirring until slightly thickened. Remove from heat, add white chocolate and elderflower cordial; 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, 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 Tips:

01 -
  • The contrast between sharp roasted rhubarb and silky white chocolate custard is something you taste in layers, each bite better than the last.
  • It looks far more complicated than it actually is, which makes it perfect when you want to impress without spending all day in the kitchen.
  • You can make every component ahead of time and assemble it just before guests arrive, leaving you calm and collected.
  • The elderflower adds a floral note that feels elegant without being overpowering or perfumy.
02 -
  • Do not skip chilling the dough before rolling it out, or it will shrink dramatically in the oven and leave you with a sad, uneven crust.
  • Stir the custard constantly over low heat and remove it from the burner the moment it thickens, because overheating will scramble the eggs and ruin the silky texture.
  • Let the rhubarb cool completely before adding it to the tart, otherwise the heat will soften the custard and make everything slide around.
03 -
  • Use a food processor to make the crust dough in seconds, but stop pulsing the moment it begins to clump together or it will become tough.
  • Taste your elderflower cordial before adding it, because some brands are much sweeter than others and you may want to adjust the sugar in the custard accordingly.
  • If the custard seems too loose after chilling, it likely needed another minute or two of stirring on the heat, but it will still taste delicious even if it is a bit softer than intended.
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