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Rhubarb, white chocolate and elderflower tart
effortless!
Using shop-bought puff pastry is such a good hack for this recipe – between this and carefully arranging the roasted rhubarb you’ll create something beautiful with minimal effort.
1 HOUR + COOLING | SERVES 6 | EASY
rhubarb 750g, cut into 6cm pieces
orange 1, juiced
caster sugar 100g
all-butter ready-rolled puff pastry 320g
white chocolate 100g, chopped
cornflour 1 tsp
double cream 400ml
elderflower cordial 3 tbsp
icing sugar 1 tbsp
slivered pistachios 2 tbsp, chopped
1 Heat the oven to 200C/fan 180C/gas 6. Tip the rhubarb pieces into a baking dish with the orange juice and sugar, cover tightly with foil and roast for 15 minutes until the rhubarb has just softened. Once cooled slightly, carefully remove the rhubarb pieces onto a baking tray, reserving the syrup for later.
Carefully unravel the pastry/2cm border all around the pastry sheet, then prick all of the interior with a fork – this will ensure the border rises while the interior stays flat. Bake for 15 minutes until risen and golden. If the inside has risen slightly then gently flatten down using a clean tea towel.
