Rhubarb White Chocolate Elderflower Tart (Printable)

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

# 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 to 2 tablespoons cold water
06 - Pinch of salt

→ Custard Filling

07 - 5.25 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3.4 fluid ounces whole milk
10 - 3.4 fluid ounces elderflower cordial
11 - 3 large egg yolks
12 - 2.1 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract

→ Rhubarb Topping

14 - 10.5 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 Make It:

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 chilled 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. 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.
04 - Add white chocolate and elderflower cordial to the hot custard mixture; 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.

# Expert Advice:

01 -
  • It looks like you spent all day on it, but most of the work happens while youre doing other things.
  • The floral sweetness of elderflower lifts the white chocolate without making it cloying.
  • Roasted rhubarb holds its shape and adds a tartness that cuts through the richness perfectly.
  • You can make every component a day ahead and assemble it an hour before guests arrive.
02 -
  • If your custard gets too hot, it will scramble, so keep the heat low and stir constantly.
  • Dont skip the second chill on the crust or it will shrink and puff up when you blind bake it.
  • Let the rhubarb cool completely before adding it to the tart or the custard will weep and turn runny.
03 -
  • Weigh your flour instead of scooping it, too much and your crust will be dry and crumbly.
  • Use a bench scraper to lift and move your rolled dough without tearing it.
  • If the custard looks like its about to boil, pull it off the heat immediately and whisk hard.
  • Let the tart sit at room temperature for 10 minutes before slicing so the custard softens just enough to cut cleanly.
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