Save My neighbor showed up one April morning with an armful of rhubarb stalks from her garden, pink and impossibly fresh. I had white chocolate left from Easter and a bottle of elderflower cordial I'd been hoarding since summer. What started as improvisation turned into the tart I now make every spring without fail. The combination sounds fancy, but it came together in my ordinary kitchen on an ordinary Tuesday, and that's what I love most about it.
I brought this to a garden party last May, and three people asked for the recipe before we'd even finished dessert. One friend, who claims to hate rhubarb, came back for seconds. The tart sat on a wooden board in dappled sunlight, the rhubarb gleaming like stained glass, and I felt quietly proud in a way that homemade desserts uniquely deliver.
Ingredients
- All-purpose flour (200 g): Forms the base of your buttery crust, handle it lightly to keep the pastry tender and crumbly.
- Cold unsalted butter (100 g, cubed): The colder the better, it creates those flaky layers that shatter when you cut into them.
- Powdered sugar (50 g): Sweetens the crust without making it grainy, and helps it brown beautifully.
- Egg yolk (1 large): Binds the dough and adds richness, save the white for meringue another day.
- Cold water (1 to 2 tbsp): Just enough to bring the dough together, add it slowly so you don't overdo it.
- Salt (pinch): Balances sweetness and sharpens every other flavor in the crust.
- White chocolate (150 g, finely chopped): Choose good quality with real cocoa butter, it makes the custard luxurious and smooth.
- Heavy cream (250 ml): The backbone of your custard, don't skimp or substitute with anything lighter.
- Whole milk (50 ml): Thins the custard just enough so it's creamy, not stodgy.
- Elderflower cordial (60 ml for custard, 2 tbsp for rhubarb): This is the secret ingredient that makes people ask what that lovely floral note is.
- Egg yolks (3 large): They thicken and enrich, whisk them well so the custard stays silky.
- Granulated sugar (30 g for custard, 60 g for rhubarb): Sweetens and helps the rhubarb release its juices without turning to mush.
- Vanilla extract (1 tsp): Deepens the custard's warmth, use real extract if you can.
- Rhubarb (300 g, trimmed and cut into 5 cm batons): Look for firm stalks with good color, they roast into tender jewels.
- Lemon zest (from 1 lemon): Brightens the rhubarb and cuts through the richness of the custard below.
Instructions
- Make the Pastry:
- Pulse flour, cold butter cubes, powdered sugar, and salt in a food processor until it looks like damp sand. Add the egg yolk and a tablespoon of cold water, pulsing just until clumps form, then tip it out, press into a disk, wrap, and chill for 30 minutes.
- Shape and Blind Bake:
- Roll the chilled dough on a floured counter until it's large enough to line your 23 cm tart tin, press it in gently, trim the edges, and chill again for 15 minutes. Line with parchment, fill with baking beans, and bake at 180°C for 15 minutes, then remove the beans and parchment and bake another 5 to 7 minutes until golden and crisp.
- Prepare the Custard Base:
- Heat cream and milk in a saucepan until steaming, then whisk egg yolks, sugar, and vanilla in a bowl until pale and slightly thick. Slowly pour the hot cream into the yolks while whisking constantly so the eggs don't scramble.
- Cook and Flavor the Custard:
- Return the mixture to the saucepan over low heat, stirring gently until it thickens enough to coat the back of a spoon. Remove from heat, add the chopped white chocolate and elderflower cordial, and stir until completely smooth and glossy.
- Fill and Set:
- Pour the custard into your cooled tart shell, smooth the top, and chill in the refrigerator for at least 1 hour until firm and set.
- Roast the Rhubarb:
- Arrange rhubarb batons in a single layer in a baking dish, sprinkle with sugar and lemon zest, drizzle with elderflower cordial, then cover with foil and roast at 190°C for 15 minutes. Remove the foil and roast another 5 to 8 minutes until tender but still holding their shape, then cool completely.
- Assemble and Finish:
- Arrange the cooled rhubarb over the set custard in whatever pattern pleases you. Brush with a little extra elderflower cordial if you want extra shine, then chill until you're ready to serve.
Save The first time I sliced into this tart at the table, the custard held perfectly and the rhubarb stayed put like little ruby soldiers. My friend leaned over and whispered that it tasted like spring smelled. I've never forgotten that, and now I make it every year when the rhubarb comes in, just to taste that moment again.
Storing and Make Ahead Magic
This tart is a dream for planning ahead. You can bake the crust a day early and keep it wrapped at room temperature. The custard filling can be made and poured into the shell, then chilled overnight. Roast the rhubarb the morning of serving and arrange it an hour or two before guests arrive. It holds beautifully in the fridge for up to two days, though the crust softens slightly after the first day.
Swaps and Seasonal Twists
If rhubarb isn't in season or you can't find it, roasted strawberries work wonderfully and need less sugar. I've also used raspberries straight from the punnet, no roasting required, just a light brush of cordial. For a nuttier crust, swap 30 grams of flour for ground almonds. If elderflower cordial isn't available, a splash of limoncello or even rose water gives a different but equally lovely floral note.
Serving Suggestions and Final Touches
Serve this tart cold or at cool room temperature with nothing more than a spoonful of lightly whipped cream. A scattering of toasted pistachios or slivered almonds adds crunch and a pop of green that looks stunning against the pink rhubarb. I like to pour small glasses of chilled Moscato or elderflower spritz alongside, the bubbles and florals echo the tart perfectly.
- Dust the edges with a tiny bit of powdered sugar just before serving for a bakery finish.
- If transporting, keep the tart chilled and add the rhubarb when you arrive so it stays pristine.
- Leftovers, if there are any, make an indulgent breakfast with strong coffee the next morning.
Save This tart has become my go to when I want to impress without the stress, and every time I make it, someone tells me it's the best dessert they've had in ages. I hope it brings you the same quiet joy it's brought me, one perfect slice at a time.
Recipe FAQs
- → Can I make this tart ahead of time?
Yes, this tart is perfect for advance preparation. The crust can be blind-baked a day ahead, the custard filling can be prepared and chilled up to 24 hours in advance, and the roasted rhubarb can be made the day before. Assemble the tart a few hours before serving for best results.
- → What can I substitute for elderflower cordial?
If elderflower cordial is unavailable, try orange blossom water, rose water, or a combination of lemon juice and honey. You could also use a floral liqueur like St-Germain, though this will add alcohol content.
- → How do I prevent the rhubarb from becoming mushy?
The key is to roast the rhubarb covered for the first 15 minutes to steam it gently, then uncover for the final 5-8 minutes. Watch carefully and remove from the oven when the rhubarb is tender but still holds its shape. Cooling completely before arranging on the tart also helps maintain structure.
- → Can I use a different type of chocolate?
White chocolate is essential to this particular flavor combination as it pairs beautifully with the floral elderflower and tart rhubarb. Milk chocolate would overpower the delicate flavors, and dark chocolate would create a completely different dessert profile.
- → What's the best way to serve this tart?
Serve the tart chilled or at cool room temperature. Use a sharp knife, wiping it clean between slices for neat portions. A dollop of lightly whipped cream or crème fraîche makes an excellent accompaniment, and a sprinkle of toasted pistachios adds wonderful texture.
- → How long will the tart keep?
The assembled tart will keep covered in the refrigerator for up to 2 days. The custard may soften the crust slightly over time, so it's best enjoyed within 24 hours of assembly for optimal texture contrast.