Pin It Spring came late that year, and I was desperate for something bright to shake off the grey. I spotted rhubarb at the market, its stalks flushed pink and green, and grabbed a bundle without a plan. At home, I remembered a half-bottle of elderflower cordial tucked in the pantry and a bar of white chocolate from Christmas. What started as improvisation turned into this tart, a dessert that tastes like the season itself.
I brought this to a friends garden party once, and it sat on the table like a piece of edible art. People were almost hesitant to cut into it. But once someone did, the whole thing disappeared in minutes. The contrast between the creamy custard and the sharp rhubarb had everyone going back for seconds, even those who claimed they didnt like rhubarb.
Ingredients
- All-purpose flour: The foundation of a tender, crumbly crust that doesnt fight back when you roll it out.
- Cold unsalted butter: Keep it properly cold or your dough will turn greasy instead of flaky.
- Powdered sugar: Dissolves faster than granulated and gives the crust a delicate sweetness.
- Egg yolk: Adds richness and binds the dough without making it tough.
- White chocolate: Use good quality stuff, the kind that lists cocoa butter first, not just sugar and milk.
- Heavy cream and whole milk: Together they create a custard thats luxurious but not too thick.
- Elderflower cordial: This is what makes the tart sing, floral and bright without being perfumy.
- Rhubarb: Choose firm stalks with good color, avoid anything limp or browning at the ends.
- Lemon zest: Brightens the rhubarb and keeps it from tasting one-note.
Instructions
- Make the Tart Crust:
- Pulse the flour, cold butter, powdered sugar, and salt in a food processor until it looks like coarse sand. Add the egg yolk and a tablespoon of cold water, pulsing just until it starts to clump together.
- Chill and Roll:
- Pat the dough into a disk, wrap it tightly, and let it rest in the fridge for 30 minutes. Roll it out on a floured surface, press it into your tart tin, trim the edges, and chill again for 15 minutes.
- Blind Bake:
- Line the crust with parchment, fill it with baking beans, and bake at 180 degrees Celsius for 15 minutes. Remove the beans and parchment, then bake for another 5 to 7 minutes until golden and crisp.
- Prepare the Custard:
- Heat the cream and milk until steaming, then slowly whisk it into beaten egg yolks, sugar, and vanilla. Return it to the pan and stir gently over low heat until it thickens enough to coat the back of a spoon.
- Add White Chocolate and Elderflower:
- Off the heat, stir in the chopped white chocolate and elderflower cordial until smooth and glossy. Pour it into the cooled tart shell and chill for at least an hour.
- Roast the Rhubarb:
- Lay the rhubarb batons in a baking dish, sprinkle with sugar and lemon zest, drizzle with elderflower cordial, and cover with foil. Roast at 190 degrees Celsius for 15 minutes, then uncover and roast another 5 to 8 minutes until tender but still holding together.
- Assemble:
- Once the custard is set and the rhubarb is cool, arrange the rhubarb over the top. Brush with a little extra cordial if you want it to shine.
Pin It My neighbor once told me this tart reminded her of her grandmothers garden in Kent, where rhubarb grew wild and elderflowers hung heavy in June. She said it tasted like a memory she didnt know she still had. Thats when I realized food doesnt just feed people, it opens doors to places theyve been before.
Storing and Making Ahead
The tart shell can be baked up to two days in advance and kept in an airtight container at room temperature. The custard filling and roasted rhubarb can both be made a day ahead and stored separately in the fridge. Assemble the tart the morning of serving and keep it chilled until the last moment. Once assembled, it will keep in the fridge for up to two days, though the crust will soften slightly over time.
Serving Suggestions
This tart is rich enough to stand on its own, but a small dollop of lightly whipped cream or creme fraiche on the side never hurts. I like to serve it with a glass of chilled Moscato or a homemade elderflower spritz. If youre feeling fancy, scatter a handful of toasted pistachios or slivered almonds over the top just before serving for a bit of crunch and color.
Variations and Substitutions
If rhubarb isnt in season, roasted strawberries or poached apricots work beautifully in its place. You can swap the elderflower cordial for rose water or orange blossom water, though use a lighter hand with those as theyre more potent. Dark chocolate can replace white chocolate if you prefer something less sweet, but youll lose that delicate floral pairing.
- Try adding a handful of crushed freeze-dried raspberries to the custard for a subtle berry note.
- A gingernut biscuit crust instead of shortcrust adds warmth and spice.
- Brush the baked crust with melted white chocolate before adding the custard to prevent sogginess.
Pin It This tart has become my go-to when I want to impress without the stress. It feels special, tastes like springtime, and always leaves people asking for the recipe.
Recipe FAQs
- → Can I make this tart ahead of time?
Yes, this tart is ideal for making ahead. You can prepare the tart shell and custard up to 24 hours in advance. Roast the rhubarb and assemble the tart up to 6 hours before serving for best results.
- → What can I substitute for elderflower cordial?
If elderflower cordial is unavailable, try rose water, orange blossom water, or a splash of limoncello. You can also use vanilla extract with a teaspoon of lemon juice for a simpler flavor profile.
- → How do I prevent the tart crust from becoming soggy?
Blind baking the crust until fully golden and allowing it to cool completely before adding the custard helps create a moisture barrier. You can also brush the baked shell with a thin layer of melted white chocolate before filling.
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. Thaw completely and drain excess liquid before roasting. You may need to reduce roasting time slightly as frozen rhubarb tends to be softer.
- → What type of white chocolate works best?
Use good quality white chocolate with at least 30% cocoa butter for the smoothest custard. Avoid white baking chips as they contain stabilizers that prevent proper melting and can result in a grainy texture.
- → How should I store leftover tart?
Cover the tart loosely with plastic wrap and refrigerate for up to 3 days. The rhubarb may release some moisture over time, so it's best enjoyed within 24 hours of assembly for optimal texture.