Rhubarb and Cardamom Custard Pastries

Crisp, flaky rhubarb and cardamom custard pastries.

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.

Rhubarb and cardamom custard pastries

Rhubarb and cardamom custard pastries

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.

Rhubarb and cardamom custard pastries

Rhubarb and cardamom custard pastries

Rhubarb and Cardamom Custard Pastries

This recipe prep time includes overnight chilling. The danish pastry dough is adapted from a Paul Hollywood recipe.

  • Prep Time: 12h
  • Cook Time: 18m

Ingredients

For the pastry

  • 250 g Strong white bread flour
  • 5 g Salt
  • 40 g Caster sugar
  • 7 g Instant yeast
  • 1 Egg
  • 45 ml Cool water
  • 62 ml Tepid full fat milk
  • 125 g Chilled unsalted butter

For the rhubarb

  • 400 g Rhubarb washed
  • 4 tbsp. Caster sugar

For the cardamon custard

  • 500 ml Full fat milk
  • 4 Cardamom pods
  • 1 seeds from a vanilla pod
  • 6 Egg yolks
  • 120 g Caster sugar
  • 50 g Plain flour
  • 1 Egg for the egg wash
  • Icing sugar to dust

Instructions

For the pastry

  1. In a stand mixer with the hook attachment add the flour, salt, yeast and sugar. Then add the egg, water and milk mix on slow first and then medium for about 6 mins. Tip the dough onto a floured surface and shape into a ball, dust with flour and place inside a plastic food bag, chill in the fridge for 1 hour.
  2. Inbetween two pieces of baking paper flatten the chilled butter using a rolling pin to roughly square shape. Take the pastry out of the fridge and on a floured surface roll into a large square about 1 cm thick. Lay the butter on top of the pastry in the middle. Fold the exposed pastry over like and envelope with the butter inside and pinch the edges together to seal. Now roll out to a large rectangle and fold the two ends two meet in the centre and then fold in half like a book. Place in cling film and chill in fridge for 1 hour. Repeat this rolling, folding and chilling technique two more times. Then chill over night or for about 8 hours.

For the rhubarb

  1. Wash the rhubarb and cut into 8cm pieces place on a baking tray and sprinkle with the caster sugar. Bake in the oven at 180c for about 10 mins until tender. Set aside.

For the cardamon custard

  1. Place the milk, vanilla and cardamon pods into a pan and heat through. In a bowl add the egg yolks, sugar and flour and whisk until pale.
  2. Remove the cardamon pods from the milk and gradually add the milk to the egg mixture whisking continuously, return the mixture to the pan and cook on a low heat until it thickens. Pour out onto cling film and wrap this will prevent any skin forming, refrigerate until needed.

Making the pastries

  1. Preheat oven to 180c/gas4 /160fan/350f line 2 baking sheets with grease proof paper. Roll the pastry out on a floured surface into a large rectangle and cut out about 12 squares. Place the pastry squares on the baking sheets leaving some space between each.
  2. Place a dollop of cardamon custard in the centre of each pastry square and a couple of pieces of rhubarb and then fold over opposite corners. Brush with egg wash and then bake for about 18 minutes until crisp and golden. Leave to cool and then dust with icing sugar.

 

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