Enjoy this stunning make-ahead dessert with a crisp shell, creamy white chocolate & elderflower filling, and tangy roasted rhubarb.
# What You'll Need:
→ Tart Crust
01 - 1.75 cups all-purpose flour
02 - 0.5 cup cold unsalted butter, cubed
03 - 0.5 cup powdered sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt
→ Custard Filling
07 - 5 ounces white chocolate, finely chopped
08 - 1 cup heavy cream
09 - 3 tablespoons whole milk
10 - 4 tablespoons elderflower cordial
11 - 3 large egg yolks
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon vanilla extract
→ Rhubarb Topping
14 - 10.5 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 - Pulse flour, butter, powdered sugar, and salt in food processor until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water; pulse until dough begins to form. Add additional water if necessary. Shape dough into disk, wrap in plastic, refrigerate 30 minutes.
02 - Roll dough on floured surface to fit 9-inch tart pan. Press into pan, trim edges, refrigerate 15 minutes. Preheat oven to 350°F. Line crust with parchment paper and fill with pie weights. Blind bake 15 minutes. Remove weights and parchment, bake additional 5-7 minutes until golden brown. Cool completely.
03 - Heat cream and milk in saucepan until steaming. Whisk egg yolks, sugar, and vanilla until pale. Slowly whisk hot cream into yolk mixture. Return to saucepan over low heat, stirring constantly until thickened enough to coat spoon back.
04 - Remove from heat. Add white chocolate and elderflower cordial, stir until completely smooth. Pour custard into cooled tart shell. Refrigerate minimum 1 hour until completely set.
05 - Preheat oven to 375°F. Arrange rhubarb in single layer in baking dish. Sprinkle with sugar, lemon zest, and elderflower cordial. Cover with foil, roast 15 minutes. Remove foil, continue roasting 5-8 minutes until tender but holding shape. Cool completely.
06 - Arrange roasted rhubarb over set custard. Brush with additional elderflower cordial for glossy finish if desired. Refrigerate until ready to serve.
