Fresh raspberry tart in coconut and hazelnut pastry

Method

1 For the hazelnut and coconut pastry, put the toasted hazelnuts and desiccated coconut into a food processor and grind using the pulse button until finely chopped. Then add 25 g of the flour and grind to a fine mixture, but don't grind it for too long or it will start to go oily. Mix with the rest of the plain flour and salt and set to one side. Cream the butter and sugar together briefly until smooth. Beat in half of the beaten egg, followed by the flour mixture and enough of the remaining beaten egg to bind the mixture together. Knead briefly until smooth, wrap in cling film and chill for 20 minutes.

2 Preheat the oven to 190°C/gas 5. Carefully roll out the pastry between 2 sheets of greaseproof paper or cling film and use to line a greased 20 cm loose-bottomed flan tin. Prick the base here and there with a fork and chill for 30 minutes. Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes, then remove the paper and beans and bake for a further 5-7 minutes until crisp and golden. Remove and leave to cool.

3 For the filling, mix the egg yolks with the sugar, cornflour, plain flour and 2 tablespoons of the milk in a mixing bowl until smooth. Bring the rest of the milk to the boil in a non-stick pan. Gradually beat the hot milk into the creamed egg yolks, return the mixture to the pan and cook over a medium heat, stirring, until thick and smooth. Simmer gently for 2 minutes to cook out the flour, then stir in the vanilla extract and butter, transfer to a bowl and press a sheet of cling film onto the surface to prevent a skin forming. Leave to cool and then chill until needed.

4 Shortly before serving, whip the cream into soft peaks and fold it into the pastry cream. Spread the mixture into the base of the pastry case and cover with a single layer of the raspberries. Sprinkle with a light dusting of icing sugar and serve cut into wedges.