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rhubarb, pistachio & tonka flan

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.

S

recipe by

sarahmaccallumorr

dessertFrench6 servingsvegetarian
Rhubarb, Pistachio & Tonka Flan - Image 1
45
prep (min)
35
cook (min)
80
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