Rhubarb White Chocolate Elderflower Tart (Printable)

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

# What You’ll Need:

→ Tart Crust

01 - 1.5 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 3.5 tablespoons 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 - 4 tablespoons 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 - 4.2 tablespoons granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# How-To 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 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 and trim edges. 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, then 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 while whisking constantly. Return mixture to saucepan over low heat, stirring until slightly thickened and coating the back of a spoon. Remove from heat, add white chocolate and elderflower cordial, and 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 and 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 Hints:

01 -
  • The contrast between sweet white chocolate custard and tart roasted rhubarb is absolutely magical and tastes like spring in every bite.
  • You can make the whole thing a day ahead, which means less stress and more time to enjoy your guests.
  • It looks like something from a fancy pastry shop, but honestly it's just a few simple steps done with care.
02 -
  • Don't skip chilling the dough between steps, it prevents shrinking and keeps the crust tender and flaky instead of tough.
  • Temper the egg yolks slowly when adding the hot cream or you'll end up with scrambled eggs instead of silky custard, I learned this the messy way.
  • Let the rhubarb cool completely before topping the tart or the heat will melt the custard and ruin all your hard work.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between slices for clean, professional looking cuts through the custard.
  • If your rhubarb releases a lot of juice while roasting, strain it off before topping the tart or spoon it over individual slices as a sauce.
  • Blind baking the crust until it's truly golden prevents a soggy bottom and ensures every bite has that satisfying crunch.
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