Rhubarb White Chocolate Elderflower Tart (Printable)

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

# What You Need:

→ Tart Crust

01 - 1.75 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 - 5.3 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3.4 tablespoons whole milk
10 - 3.4 tablespoons elderflower cordial
11 - 3 large egg yolks
12 - 2.1 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract

→ Rhubarb Topping

14 - 10.6 ounces rhubarb, trimmed and cut into 2-inch batons
15 - 3.5 ounces 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 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, whisking constantly. Return mixture to saucepan over low heat, stirring until slightly thickened. 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 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 Tips:

01 -
  • It looks like something from a fancy patisserie but comes together with everyday techniques.
  • The make-ahead nature means you can enjoy your guests instead of panicking in the kitchen.
  • Every bite delivers three distinct flavors that somehow belong together perfectly.
  • Rhubarb season is short, and this is the best way to celebrate it.
02 -
  • Don't skip chilling the dough between steps or your tart shell will shrink dramatically in the oven and ruin your day.
  • Temper those egg yolks slowly or you'll end up with sweet scrambled eggs instead of silky custard.
  • Let the rhubarb cool completely before topping the tart, or the heat will melt your custard into a soupy mess.
  • White chocolate can seize if overheated, so stir it into the custard off the heat and be patient.
03 -
  • Freeze your grated butter for 10 minutes before making the crust if your kitchen is warm and the dough keeps getting greasy.
  • A splash of rhubarb roasting liquid brushed over the top right before serving adds incredible shine and intensifies the flavor.
  • If your custard looks like it might be curdling, immediately strain it through a fine sieve into a clean bowl and whisk vigorously off the heat.
  • Taste your elderflower cordial first because some brands are much sweeter than others and you may want to adjust the sugar.
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