Method

• 1.
  For the pastry, place the toasted hazelnuts and desiccated coconut into a food processor and process using the pulse button until finely chopped. Add 25g of the plain flour and grind to a fine mixture, but don’t grind for too long or the mixture will start to go oily. Add the remaining plain flour and a pinch of salt. Set aside.
• 2.
  Cream the butter and the caster sugar together using an electric beater for 4-5 minutes until pale. Beat in half of the beaten egg, followed by the flour mixture and enough of the remaining beaten egg to bind the mixture together. Turn the mixture onto a floured surface and knead the pastry until smooth, then wrap the pastry in plastic wrap and chill for 20 minutes.
• 3.
  Preheat the oven to 190°C. Grease a 20cm loose-bottomed tart pan. Carefully roll out the pastry between 2 sheets of baking paper or plastic wrap, then use to line the prepared pan. Prick the base with a fork and chill for 30 minutes.
• 4.
  Line the pastry case with baking paper and pastry weights or uncooked rice, then blind bake for 15 minutes. Remove the baking paper and beans or rice, then return to the oven for a further 5-7 minutes until crisp and golden. Remove and leave to cool.
• 5.
  For the filling, whisk egg yolks with sugar, cornflour, 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 whisk hot milk into creamed egg yolks, return mixture to the pan and cook over a medium-low heat, stirring with a wooden spoon, for 3-4 minutes until thick and smooth.
• 6.
  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 plastic wrap onto the surface to prevent a skin forming. Leave to cool and then chill in the fridge until needed.

• 7.
  To serve, whip the cream into soft peaks and fold it into the pastry cream. Spread cream mixture over base of the pastry case, cover with raspberries and dust with icing sugar.