Rhubarb White Chocolate Elderflower Tart (Print Version)

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

# What You’ll Need:

→ Tart Crust

01 - 1.5 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 - 5.25 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3.25 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 - 10.5 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

# Step-by-Step:

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 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 while 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, and stir until smooth.
04 - Pour custard into cooled tart shell and 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 to 8 minutes more until tender but not falling apart. Cool completely.
06 - Arrange cooled rhubarb over set custard. Optionally, brush with additional elderflower cordial for shine. Chill until ready to serve.

# Expert Tips:

01 -
  • It looks like something from a bakery window but comes together with techniques you already know.
  • The elderflower adds a delicate floral note that makes white chocolate feel grown up and elegant.
  • You can make every component ahead, so theres no last minute stress before serving.
02 -
  • Dont skip chilling the dough twice, it prevents shrinking and keeps the edges neat and professional looking.
  • Temper the egg yolks slowly or theyll scramble, patience here is what makes the custard smooth instead of grainy.
  • Let the rhubarb cool completely before topping the tart or it will melt the custard and turn everything into a mess.
03 -
  • Use a light hand when rolling the dough, overworking it makes the crust tough instead of tender and crumbly.
  • Invest in good quality white chocolate with real cocoa butter, the cheap stuff can seize or taste waxy in the custard.
  • If your rhubarb releases a lot of juice while roasting, strain it off before topping the tart to avoid a soggy finish.
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