Crisp, flaky rhubarb and cardamom custard pastries.
Tart, vivid pink rhubarb with a creamy aromatic custard all wrapped up in flaky danish pastry. Really just heaven on a plate. The hours of prep it takes to make this pastry is seriously worth it. Its actually pretty easy, just don’t decide to make it late at night or you will be up till the small hours creating that perfect lamination. I haven’t made this type of pastry before so I did have to use a recipe to get it right. I used a this Paul Hollywood danish pastry recipe but just reduced the quantities.
The rhubarb and cardamom combo works so well and the tartness of the rhubarb is perfect to cut through the buttery pastry and creamy custard. It took a lot of willpower not to eat 3 or 4 of these in one go.