White Chocolate Rhubarb Tart

This White Chocolate Rhubarb Tart is a no-bake dessert that requires only four ingredients for the pie itself! The sweet, silky, and creamy filling is a perfect match for the tartness of the homemade rhubarb compote!

I’ve been waiting nearly a whole year to share this White Chocolate Rhubarb Tart with you! Two years ago, I shared a recipe for my Tart Rhubarb Compote. It’s so good, I made another big batch of it last summer. Once it’s made and in the fridge, I challenge myself to come up with ways to put it to good use. Because the compote is tart – like most rhubarb recipes are – it paired so nicely with the creamy, sweetness of the white chocolate. Together, they balanced each other out nicely.

Even though I am using rhubarb compote here, you can easily use rhubarb jam or even strawberry rhubarb jam – which is probably the most popular recipe out there that uses rhubarb. And, if in the case you do not care for rhubarb, this tart can easily be topped with any jam or compote you like. It’s even quite delicious with just a bunch of fresh berries!

When it comes to the crust, I do think that a graham cracker crumb crust works best. If you prefer to use a pastry crust, you can do that as well. The pastry crust will need to be fully baked and cooled first though, because this is a no-bake White Chocolate Rhubarb Tart.

GRAHAM CRUMB PIE CRUST

There are so many desserts that start with a graham cracker crumb base. I have a recipe for such a base that I use over and over again. I thought I would share it with you! Click here for the full recipe.

Graham crumbs are one of those ingredients we see quite often, but in most cases, it’s already worked into an existing recipe or ingredient. Well, what happens when you want to make something from scratch? You need to know how to make a graham crumb pie crust or base that you can use in many recipes. All you need to make this delicious no-bake crust is three ingredients!

First, you will need graham crumbs. I always try to find the crumbs rather than using the wafers. It just saves me from dirtying up my food processor. Don’t use a cheap, no-name brand. If you can afford the extra dollar, buy a good brand. Personally, I prefer Keebler brand, but they’re really hard to find in Canada, so my second choice is Honey Maid. You will need salted butter as well. If you don’t have salted butter, add 1/4 teaspoon of salt to your crumb mixture. Lastly, use a little bit of ground cinnamon; that’s my secret ingredient! Such a common ingredient, but it adds such a warm flavour to the mixture. You’ll love it!

WORKING WITH GRAHAM CRACKERS

If you already have graham crackers on hand, there’s no need to buy graham crumbs. Using your hands, break the crackers into smaller pieces, adding them to the bowl of a food processor as you go. Add the cinnamon to the top of the crumbled crackers. Pulse the crackers a few times until the mixture resembles sand. You might be tempted to pour the melted butter in too, but do not do it!

Pulsing the crumb mixture with the butter will result in a very fine crumb, and your base will have very little texture. You run the risk of the mixture being too soft or runny to form into an even crumb crust.

HOW TO MAKE A GRAHAM CRACKER PIE CRUST

Add the graham crumbs and cinnamon to a mixing bowl. Whisk to combined. Pour the melted butter over the graham crumb mixture. Use a hand-held mixer to beat the butter evenly into the crumbs. Start off on low speed, and gradually increase until the crumbs are moistened and resemble wet sand.

Transfer the mixture to a pie plate or pan. Using a drinking glass with a flat surface, or a small measuring cup, gently press the mixture around the plate, being sure to push the mixture up the sides. Don’t apply too much pressure. Once you’re satisfied with the sides, even out the bottom or flat part of your pie plate. This is where I apply more pressure just to get a firm base. You’ll be happy you did when you cut the pie! Refrigerate for 30-40 minutes to firm up before adding any filling or topping.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Graham Crumb Pie Crust – You can make your own by following my recipe here. Or you can use a 9-inch, store-bought graham crumb pie crust.
• White Chocolate Chips – Use good quality for best results.
• Heavy Cream
• Salted Butter – Make sure your butter is at room temperature.
• Rhubarb Compote – You can find my recipe here.

WHAT IS COMPOTE?

You can find my Tart Rhubarb Compote recipe here. A compote is a dessert originating from medieval Europe. It is prepared using whole or chopped pieces of fruit in a sugary syrup. Many compote recipes will use seasonings and flavours such as vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, etc.

You can also prepare a compote from dried fruits and berries. For example, candied fruit and raisins are quite popular in compote recipes. Historically, compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture.

In late medieval England, it was served at the beginning of the last course of a feast and was often accompanied by creamy potage. During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.

HOW TO USE LEFTOVER RHUBARB COMPOTE

As previously mentioned, rhubarb compote is wonderful served over ice cream. You can top your ice cream with chilled compote right from the fridge, or heat it up a little in the microwave first. It’s such a delicious and easy dessert that you can serve it with fresh strawberries. It is also quite good in layered desserts. Think about trifles or parfaits – compote would pair so well with whipped cream and/or custard layers.

Try it on toast or stir a spoonful or two into your morning oatmeal. Spoon it onto a sponge cake or onto some freshly baked scones. The possibilities are endless! You can even spoon it over roasted chicken about 10 minutes before the chicken is fully cooked. Pop it back into the oven for those last 10 minutes and dig in!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!