# Ingredient List:
→ Tart Crust
01 - 1.75 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 0.33 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 - 3.4 tablespoons whole milk
10 - 0.25 cup 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 - 0.33 cup granulated sugar
16 - Zest of 1 lemon
17 - 2 tablespoons elderflower cordial
# Directions:
01 - In a food processor, pulse flour, cold 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.
03 - Line tart crust with parchment paper and fill with baking beans. Blind bake for 15 minutes. Remove beans and parchment, then bake 5-7 minutes more until golden. Cool completely before filling.
04 - In a saucepan, heat cream and milk until steaming but not boiling. Do not allow to boil.
05 - Whisk egg yolks, sugar, and vanilla extract in a bowl until pale and ribbon-like. Slowly pour hot cream mixture into yolks while whisking constantly to temper.
06 - Return mixture to saucepan over low heat, stirring continuously until slightly thickened and coats the back of a spoon. Remove from heat immediately.
07 - Add finely chopped white chocolate and elderflower cordial to custard. Stir until completely smooth and well combined.
08 - Pour warm custard into cooled tart shell. Refrigerate for at least 1 hour until custard is fully set.
09 - Preheat oven to 375°F. Arrange rhubarb batons in a single layer in a baking dish. Sprinkle with sugar and lemon zest, then drizzle with elderflower cordial.
10 - Cover baking dish with foil and roast for 15 minutes. Remove foil and continue roasting 5-8 minutes more until rhubarb is tender but holds its shape. Cool completely.
11 - Arrange cooled rhubarb batons over set custard filling. Optionally, brush with additional elderflower cordial for glossy finish. Chill until ready to serve.
