Rhubarb White Chocolate Elderflower Tart (Printable)

Crisp tart with white chocolate elderflower custard and roasted rhubarb. Perfect for spring gatherings.

# What You'll Need:

→ Tart Crust

01 - 1.75 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 0.25 cup powdered sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt

→ Custard Filling

07 - 5.3 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 0.25 cup whole milk
10 - 0.25 cup 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 - 0.25 cup 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 as needed. Shape into a disk, wrap in plastic, and chill for 30 minutes.
02 - Roll out chilled 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, then bake 5-7 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 to temper. Return mixture to saucepan over low heat, stirring until slightly thickened and coating the back of a spoon. Remove from heat.
04 - Add finely chopped white chocolate and elderflower cordial to the custard mixture; stir until completely smooth. 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 5-8 minutes more until tender but still holding shape. Cool completely.
06 - Arrange cooled rhubarb over the set custard filling. Optionally brush with a small amount of additional elderflower cordial for added shine. Chill until ready to serve.

# Expert Hints:

01 -
  • It looks like you ordered it from a French patisserie, but you made it in your own kitchen wearing pajama pants.
  • The tartness of rhubarb cuts through the sweetness of white chocolate in a way that feels grown-up and balanced.
  • You can make every component ahead and assemble it the morning of your dinner party without breaking a sweat.
  • Elderflower adds a delicate perfume that makes people lean in and ask what that lovely flavor is.
02 -
  • Let the rhubarb cool completely before topping the tart or the heat will melt your custard into a puddle of regret.
  • Don't skip chilling the dough twice, it's the difference between a crisp shell and a shrunken, tough disaster.
  • Use a gentle hand when stirring the custard, high heat or vigorous whisking will curdle the eggs and ruin the silky texture.
03 -
  • Weigh your flour instead of scooping it, too much flour makes the crust dense and dry instead of crisp and buttery.
  • If your white chocolate seizes when you add it to the custard, whisk in a tablespoon of warm cream to bring it back to smooth.
  • Don't overbake the rhubarb, you want it tender but still holding its shape so it looks like jewels on top of your tart.
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