Cardamon & Pistachio.

This was quite possibly the worst pastry experience I have ever had. Top tip: don’t bake when you already feel a bit rubbish. I usually consider myself good at making pastry so I don’t really know what went wrong. The first attempt the kitchen was definitely too hot, which added to my rubbish mood, frustration and a dramatic binning of said pastry. The second attempt… it just wouldn’t roll out without cracking and crumbling. So my pastry case for this bake ended up looking like a patchwork quilt. Luckily, it did it’s job and no custard escaped. It was the first time I have ever considered buying pastry from the shops! So if you want to make this recipe, I used a shortcrust. Hopefully you will have better luck than I did!


Have the tart tin lined and pre baked before moving onto making the filling. Keep the oven on at 180 degrees Celsius.

The Crumb

135g Ginger Nut Biscuits

30g Butter

50g Pistachios

1 tbsp Honey


Crush the biscuits into a crumb texture and roughly chop the pistachios. I like to use salted pistachios as this adds a nice savory flavour to the overall bake. Melt the butter and honey in a pan together and then add the chopped pistachios and biscuits. Cook for a few minutes stirring regularly and take off the heat.

I actually left mine in the fridge overnight due to the pastry disaster but this is not necessary.

The Custard

600ml Whole Milk

12 Cardamon Pods

100g Sugar

1 1/2 tbsp Cornflour

4 Eggs


Separate the yolks and whites of the eggs. Crush the cardamon pods and add to the milk in a pan. Slowly bring to the boil stirring regularly so it does not catch on the bottom. Take off the heat.


Mix together the egg yolks, sugar and cornflour. Slowly add in the milk, straining through a sieve to catch the cardamon pods. Whisk up the egg whites and fold into the mixture. Pour the custard mix into the prepared pastry case and bake from 20 minutes. Turn the oven down to 100 degrees Celsius and bake for a further 50 minutes.


Sprinkle over the crumb and return to the oven for a further 10 minutes. Let the tart cool fully before serving!


Placement is pretty overwhelming at the moment. Although it is amazing and I am learning a lot, it’s very busy. I feel like I am an annoyance rather then helpful as there are a lot of things I can’t do as a student nurse. I have the get a registered nurse to check medications with me. I have to get a registered nurse to press start on someone fluids if they’ve gotten up to go to the toilet (yes, I actually have to interrupt a nurse taking care of their own patients to press a button). I usually have to hand the phone to a registered nurse as 9/10 it is someone phoning for advise. I feel like I am a bit out of my depth and struggling against the current. I did in fact express how annoying this was to my mentor and she explained that I was very helpful even if I didn’t feel I was and that I am showing good signs towards becoming a nurse. Luckily, it is only the third week and I have 11 more to build my confidence back up.

I’ve definitely slipped into the slop of forgetting about myself over the past weeks. On my days off I am usually too tired to focus on doing anything and so lounge about watching TV, or try and get a shift at the care home so I will actually have a decent wage. As I have an exciting event coming up I decided to get eyelash extensions done. I used to get them done all the time but it can become pretty expensive. But it’s a nice thing to do for me. If I was in a different occupation I would get my nails done regularly! Getting eyelash extensions means laying with your eyes shut for around 2 hours – basically meditation! I know a lot of people would see this as vain, but how can feeling good about yourself be a bad thing?


I have an extremely exciting project coming up over summer and so my next bakes will be based around this (so I can practice). Keep your eyes out on my Instagram and Facebook for little extras and updates!

2 thoughts on “Cardamon & Pistachio.

  1. Well done Maya for persevering with the pasty, you did a great job Time to nurture as you’re doing You’ll soon be the registered nurse You’re amazing, your perseverance always pays off In more ways than one, keep up the good work Look forward to seeing the lashes 😊WR Linda

    Sent from my iPhone


    Liked by 1 person

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