Rhubarb White Chocolate Elderflower Tart (Printable Version)

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

# What You Need:

→ Tart Crust

01 - 1.75 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1-2 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 granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# How to Make It:

01 - In a food processor, pulse flour, cold 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 5-7 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, roast 5-8 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 -
  • The tart looks like something from a patisserie window but comes together with straightforward techniques you probably already know.
  • White chocolate and elderflower turn sharp rhubarb into something soft and perfumed without masking its tangy brightness.
  • You can make every component a day ahead, then assemble it an hour before guests arrive and look effortlessly put together.
02 -
  • If you add the hot cream to the yolks too fast, you'll end up with sweet scrambled eggs instead of custard, pour slowly and whisk the whole time.
  • Roasting the rhubarb covered first keeps it from drying out, then uncovering it at the end caramelizes the edges without turning them mushy.
  • White chocolate can seize if overheated, so stir it into the custard off the heat and let the residual warmth do the work.
03 -
  • Chill your tart tin before pressing in the dough, it helps the pastry hold its shape and prevents shrinking during baking.
  • Use a fine-mesh sieve to strain the custard before pouring it into the shell, it removes any bits of cooked egg and gives you a perfectly smooth filling.
  • Brush the baked tart shell with a thin layer of melted white chocolate before adding the custard, it creates a moisture barrier and keeps the crust crisp for longer.
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