rhubarb, pistachio & tonka flan

Name: Rhubarb, Pistachio & Tonka Flan
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 500 g all-butter croissant dough or puff pastry (frozen or chilled); 300 g fresh rhubarb, chopped into 1cm pieces; 60 g caster sugar; 1 tbsp lemon juice; 150 g white chocolate, finely chopped; 300 ml double cream; 40 g unsweetened pistachio paste; 0.5 whole tonka bean, finely grated; 20 g toasted shelled pistachios, for garnish

Inspired by the artisan pastries of Lannan Bakery, these 'flans' feature a shatteringly crisp, unproofed croissant-dough base. The centre is filled with a bright, tangy rhubarb compote and topped with a luxurious piped ring of pistachio and tonka bean whipped ganache.

recipe by

sarahmaccallumorr

dessertFrench6 servingsvegetarian

Rhubarb, Pistachio & Tonka Flan - Image 1

prep (min)

cook (min)

total (min)

•500 g all-butter croissant dough or puff pastry (frozen or chilled)
•300 g fresh rhubarb, chopped into 1cm pieces
•60 g caster sugar
•1 tbsp lemon juice
•150 g white chocolate, finely chopped
•300 ml double cream
•40 g unsweetened pistachio paste
•0.5 whole tonka bean, finely grated
•20 g toasted shelled pistachios, for garnish