Rhubarb, white chocolate and elderflower tart

Method

• step 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.

• step 2

  Carefully unravel the pastry sheet onto a baking tray lined with baking paper. Lightly score a 11/2cm 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.

• step 3

  Once the pastry is cooked, melt the chopped white chocolate in a microwave or bowl set over a pan of simmering water and brush evenly over the inside of the pastry. Leave to cool completely.

• step 4

  Pour the rhubarb cooking liquor into a small pan through a fine sieve. Mix the cornflour with 1 tbsp of cold water, then add to the pan and bring everything to a simmer until thickened and syrupy. Cool.

• step 5

  Pour the cream into a bowl with the elderflower cordial and icing sugar, and whip to soft peaks. Spread the cream over the white chocolate.

• step 6

  Arrange the rhubarb on top of the cream in a neat pattern. Sprinkle over the chopped pistachios. Cut into slices and serve with a drizzle of the rhubarb syrup.