Ingredients
Serves 6-8Pastry:
180g plain flour
100g sugar
150g cold unsalted butter
50g hazelnut meal
20g cocoa
1 yolk
1heaped teaspoon vanilla bean paste
¼ tsp salt
1 - 2 tbsp cold water
Crème Patissiere:
3 yolks
100g caster sugar
I tsp vanilla bean paste
150 ml cream
150 ml milk
Zest of 1 orange
3 tbsp cornflour
50g unsalted butter cubed
Raspberries and icing sugar for serving
Method
Pastry
Preheat oven at 200°C.
Combine all dry ingredients and butter in a food processor. Pulse till ingredients resemble a crumble then add yolk and water (only if necessary). Pulse till the ingredients begin to gather into a ball. Remove immediately.
Knead only a few times, shape into a rectangle, cover in cling film and rest in freezer for about 7 minutes.
Line bottom of flan tin with baking parchment and butter the sides thoroughly.
Roll pastry dough to about 3 mm thick between baking parchment (dust lightly with flour if it gets a bit sticky to handle) and gently lower into tin pressing gently into corners. Cut remaining pastry off and rest again in freezer for about 7 minutes.
To blind bake, line pastry shell with baking parchment and fill with rice. Bake at 200°C for 10 minutes. Remove rice and parchment. Turn down oven to 180°C and bake till firm to touch. Be careful that you don’t burn the pastry as the cocoa can be deceiving in colour.
Crème Patissiere
Heat cream, milk and zest till just before boiling.
Whisk yolks, vanilla and sugar till pale and light.
Strain cream and milk and then pour over the yolk and sugar mixture, whisking continually. Add cornflour.
Return to low heat. Stir continuously till it begins to thicken. Watch out you keep scraping the edges. As the custard thickens I recommend using a whisk to get rid of the lumps.
Cool custard and then whisk in butter till you achieve a silky smooth consistency.
To assemble tart
Fill pastry shell with cooled crème patissiere and arrange fresh raspberries on top (If using frozen raspberries, defrost first). Dust with icing sugar if you wish.