Pin It The tartness of rhubarb used to intimidate me until a neighbor handed me a bundle from her garden one April morning. I decided to pair it with white chocolate and a splash of elderflower cordial I had tucked away in the pantry. The combination turned out so unexpectedly elegant that I've been making this tart every spring since. It's become my go-to dessert when I want something that looks impressive but doesn't require last-minute fussing.
I made this tart for a small birthday gathering last May, and the quiet hum of conversation stopped the moment I brought it to the table. Someone asked if I'd ordered it from a patisserie. The truth is, the hardest part was waiting for the custard to set while the scent of roasted rhubarb lingered in my kitchen. I've learned to make it the day before now, so I'm not tempted to slice into it too early.
Ingredients
- All-purpose flour: Forms the foundation of your tart crust, giving it structure and that satisfying snap when you press your fork through it.
- Cold unsalted butter, cubed: The key to flaky pastry is keeping this cold, so it creates steam pockets as it bakes instead of melting into the dough.
- Powdered sugar: Sweetens the crust gently and helps it brown beautifully without graininess.
- Large egg yolk: Binds the dough together and adds richness, making the crust tender rather than tough.
- Cold water: Use just enough to bring the dough together, a tablespoon at a time, so it stays crumbly and light.
- Pinch of salt: Sharpens the buttery flavor and keeps the crust from tasting flat.
- White chocolate, finely chopped: Melts smoothly into the custard, lending a creamy sweetness that pairs perfectly with floral notes.
- Heavy cream: Creates the silky base of the custard, making each bite feel luxurious.
- Whole milk: Lightens the cream slightly so the filling doesn't feel too heavy.
- Elderflower cordial: Adds a delicate floral sweetness that feels like springtime in a bottle, use a good quality one for the best flavor.
- Large egg yolks: Thicken the custard and give it that classic golden hue and velvety texture.
- Granulated sugar: Sweetens the custard and helps the yolks emulsify smoothly.
- Vanilla extract: Deepens the flavor of the white chocolate and rounds out the floral notes.
- Rhubarb, trimmed and cut into 5 cm batons: Roasts into tender, jewel-toned pieces that hold their shape and deliver a tart punch.
- Lemon zest: Brightens the rhubarb and adds a citrusy lift that cuts through the richness below.
Instructions
- Prepare the Tart Crust:
- Pulse your flour, cold butter, powdered sugar, and salt in a food processor until the mixture looks like coarse breadcrumbs with some pea-sized bits still visible. Add the egg yolk and a tablespoon of cold water, pulsing just until the dough starts to clump together, if it still looks dry, add another splash of water but don't overdo it.
- Chill and Roll:
- Shape the dough into a flat disk, wrap it tightly in plastic, and let it rest in the fridge for 30 minutes so the gluten relaxes and the butter firms up. Roll it out on a floured surface until it's large enough to line your 23-cm tart tin, then press it gently into the corners, trim the edges, and chill again for 15 minutes.
- Blind Bake the Crust:
- Preheat your oven to 180°C (350°F), line the chilled crust with parchment paper, fill it with baking beans or rice, and bake for 15 minutes. Remove the beans and parchment, then bake for another 5 to 7 minutes until the base is golden and crisp, then let it cool completely.
- Make the Custard Filling:
- Heat the cream and milk in a saucepan until steaming but not boiling, then whisk together the egg yolks, sugar, and vanilla in a bowl until pale and smooth. Slowly pour the hot cream into the yolks while whisking constantly to temper them, then return the whole mixture to the saucepan and cook over low heat, stirring gently, until it thickens enough to coat the back of a spoon.
- Finish the Custard:
- Remove the pan from the heat, stir in the chopped white chocolate and elderflower cordial until everything melts into a glossy, fragrant custard, then pour it into your cooled tart shell. Chill in the refrigerator for at least an hour until the custard is completely set and firm to the touch.
- Roast the Rhubarb:
- Preheat your oven to 190°C (375°F), arrange the rhubarb batons in a single layer in a baking dish, and sprinkle with sugar, lemon zest, and a drizzle of elderflower cordial. Cover with foil and roast for 15 minutes, then uncover and roast for another 5 to 8 minutes until the rhubarb is tender but still holds its shape, then let it cool completely before using.
- Assemble the Tart:
- Arrange the cooled rhubarb batons over the set custard in a pattern that pleases you, brush with a little extra elderflower cordial if you want a glossy finish, and chill until you're ready to serve. Slice with a sharp knife and let each piece speak for itself.
Pin It The first time I served this, my friend took a bite and said it tasted like walking through an English garden in late spring. I hadn't thought of it that way, but now I can't unsee it. The floral custard, the bright rhubarb, the buttery crust, it all comes together into something that feels both nostalgic and new. It's the kind of dessert that makes people linger at the table a little longer.
Make It Your Own
If rhubarb isn't in season or you're not a fan of its tartness, roasted strawberries work beautifully in its place. I've also swapped the elderflower cordial for rose water once, and it gave the tart a completely different but equally lovely character. Some people like to scatter toasted pistachios or slivered almonds over the top for crunch, and I won't argue with that. The custard base is forgiving enough to handle your creative whims.
Storing and Serving
This tart keeps well in the fridge for up to three days, covered loosely with plastic wrap or in an airtight container. The crust may soften slightly over time, but the flavors actually deepen and meld together, making day-two slices just as good. Serve it chilled or let it sit at room temperature for 10 minutes before slicing if you prefer a softer custard texture. I like to pair it with a small glass of Moscato or even a chilled elderflower spritz on warm evenings.
What You'll Need
A food processor makes the crust come together in seconds, though you can also cut the butter into the flour by hand with a pastry cutter if you prefer. A 23-cm tart tin with a removable bottom is essential for clean slices and easy serving. You'll need a rolling pin, a couple of mixing bowls, a whisk, and a saucepan for the custard. Baking parchment and dried beans or pie weights are necessary for blind baking, and a baking dish will hold your rhubarb while it roasts.
- Use a sharp knife to slice the tart cleanly, wiping the blade between cuts for neat edges.
- A fine sieve or zester makes quick work of the lemon zest without any bitter pith.
- If you don't have a food processor, a bowl and your fingertips will do the job just fine.
Pin It This tart has a way of turning an ordinary afternoon into something special. Whether you're celebrating spring, impressing guests, or just treating yourself to something beautiful, it delivers every time.
Recipe FAQs
- → Can I make this tart in advance?
Yes, this tart is perfect for making ahead. You can prepare the tart shell and custard filling up to 24 hours in advance. Roast the rhubarb and assemble the tart a few hours before serving for best results.
- → What can I substitute for elderflower cordial?
If elderflower cordial is unavailable, you can use rose water, orange blossom water, or simply increase the vanilla extract. Each will provide a different but delicious floral note to complement the white chocolate.
- → How do I prevent the rhubarb from becoming mushy?
The key is to cut the rhubarb into uniform batons and monitor it closely while roasting. Remove it from the oven when tender but still holding its shape. Cooling it completely before arranging on the tart also helps maintain texture.
- → Can I use frozen rhubarb instead of fresh?
Fresh rhubarb is recommended for the best texture and presentation. Frozen rhubarb releases more moisture and may become too soft when roasted, affecting the final appearance and texture of your tart.
- → How should I store leftover tart?
Cover the tart loosely with plastic wrap or store in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly over time, so it's best enjoyed within the first day.
- → What type of white chocolate works best?
Use good-quality white chocolate with at least 25% cocoa butter for the smoothest, most flavorful custard. Avoid white chocolate chips or candy melts, as they contain stabilizers that can affect the texture of your filling.