Rhubarb, White Chocolate, Elderflower Tart (Printable Version)

Stunning make-ahead dessert featuring crisp tart shell with creamy white chocolate and elderflower custard, topped with tangy roasted rhubarb.

# What You'll Need:

→ Tart Crust

01 - 1.6 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 0.25 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 - 0.25 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 - 0.25 cup 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, 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.
03 - In a saucepan, heat cream and milk until steaming but not boiling. In a bowl, whisk egg yolks, sugar, and vanilla 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.
04 - Add white chocolate and elderflower cordial to the saucepan; stir until smooth. 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 to 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.

# Additional Tips::

01 -
  • The filling sets firm enough to slice cleanly but stays silky on the tongue, thanks to the white chocolate.
  • Elderflower cordial adds a floral sweetness that makes the rhubarb taste less sour and more complex.
  • You can make every component a day ahead, so there's no frantic assembly before guests arrive.
  • It looks like something from a bakery window but uses supermarket ingredients.
02 -
  • Don't skip chilling the dough before and after rolling; warm pastry shrinks dramatically in the oven and can pull away from the sides of the tin.
  • Stir the custard constantly over low heat or it will curdle; if you see any lumps forming, pull it off the heat immediately and whisk hard.
  • Let the rhubarb cool completely before placing it on the custard, or the heat will melt the filling and make it weep.
  • White chocolate can seize if it gets too hot, so make sure the custard is off the heat before you stir it in.
03 -
  • Freeze the tart shell for 10 minutes before blind baking to help it hold its shape even better.
  • Use a fine mesh strainer to strain the custard after cooking if you're worried about any lumps; it guarantees a silky texture.
  • Brush the baked tart shell with a thin layer of melted white chocolate before adding the custard to create a moisture barrier that keeps the crust crisp longer.
  • Choose rhubarb stalks that are more red than green for the prettiest color after roasting.
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