Rhubarb White Chocolate Elderflower Tart (Printable)

Crisp tart shell with white chocolate elderflower custard and roasted rhubarb. An elegant spring showstopper.

# Ingredient List:

→ 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 - 5.3 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 - 4.2 tablespoons granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial

# Directions:

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. 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, 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, 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 you spent all day when most of the work happens in advance, leaving you free to enjoy your guests.
  • The floral sweetness of elderflower tames rhubarb's sharpness in a way that feels magical, not cloying.
  • White chocolate custard sets firm enough to slice cleanly but melts on your tongue like silk.
  • Every component can be prepped separately, so there's no last minute panic.
02 -
  • Don't rush the custard, low heat and patience prevent curdling and give you that silky texture.
  • Let the rhubarb cool completely before placing it on the custard or it will melt the filling and turn everything into a puddle.
  • Chill the tart shell between rolling and baking or it will shrink and lose its shape in the oven.
03 -
  • Freeze the rolled tart shell for 10 minutes before blind baking to prevent shrinkage and keep sharp edges.
  • Use a fine microplane for the lemon zest so it disperses evenly and doesn't clump on the rhubarb.
  • Taste your elderflower cordial first, some brands are much sweeter than others and you may want to adjust the sugar accordingly.
  • When whisking hot cream into egg yolks, pour slowly and whisk fast to temper them gently and avoid scrambled bits.
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