Rhubarb White Chocolate Elderflower Tart (Printable)

Crisp tart shell with white chocolate elderflower custard and roasted rhubarb. A stunning spring celebration dessert.

# What You'll Need:

→ Tart Crust

01 - 1 3/4 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 1/4 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 fluid ounces whole milk
10 - 3.4 fluid ounces 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

# Method:

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.
03 - 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.
04 - Heat cream and milk in a saucepan 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.
05 - Return mixture to saucepan over low heat, stirring until slightly thickened and coats the back of a spoon. Remove from heat.
06 - Add white chocolate and elderflower cordial to custard mixture; stir until smooth. Pour custard into cooled tart shell and chill in refrigerator for at least 1 hour until set.
07 - 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 to 8 minutes more until tender but not falling apart. Cool completely.
08 - Arrange cooled rhubarb over set custard. Optionally brush with a little extra elderflower cordial for shine. Chill until ready to serve.

# Expert Advice:

01 -
  • You can make it entirely the day before, which means no last-minute stress when guests arrive.
  • The contrast of crisp pastry, silky white chocolate custard, and sharp roasted rhubarb feels elegant but tastes like pure comfort.
  • It's a conversation starter—people rarely expect white chocolate and elderflower together, then wonder why they haven't had it sooner.
02 -
  • Temper your egg yolks slowly or they'll scramble into a grainy mess; whisk constantly as you pour in the hot cream.
  • Don't skip the cooling step for the rhubarb—warm fruit releases juice that will soften your custard.
  • White chocolate seizes easily when exposed to moisture, so chop it finely and add it to the hot mixture away from direct heat.
03 -
  • If your custard breaks or looks grainy, strain it through a fine sieve before pouring into the tart shell—this saves more disasters than you'd expect.
  • Toast a handful of pistachios or almonds and scatter them over the tart just before serving for textural contrast and visual drama.
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