Directions:
- To prepare the pastry:: put the toasted hazelnuts and desiccated coconut into a food processor and grind to a fine mixture (don't do it for too long or it will start to go oily).
- Mix with the plain flour and salt and set to one side.
- Cream the butter and sugar together briefly until smooth.
- Stir in the whole egg, followed by the dry ingredients and mix until just combined.
- Knead briefly until smooth, cut into two, wrap each piece in cling film and chill for 20 minutes.
- Preheat oven to 190C/375F/Gas 5.
- Carefully roll out one piece of the pastry between 2 sheets of greaseproof paper or cling film and use to line a 20cm/8in loose-bottomed flan tin. (Chill or freeze the other piece for later use).
- Prick the base with a fork and line with greaseproof paper and baking beans. Bake blind for 15 minutes.
- Remove the paper and beans and bake for a further 5 minutes. Brush the base of the pastry case with a little of the beaten egg yolk and bake for 1-2 minutes. Remove and leave to cool.
- Make the filling:: cream the egg yolks with the sugar, cornflour, plain flour and 2 tbsp 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 mixture, return to the pan and cook over a medium heat, stirring, until thick and smooth. Simmer gently for 5 minutes to cook the flour.
- 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.
- Finally, shortly before serving, whip the cream into soft peaks and fold it into the cream mixture.
- Spread the mixture into the base of the pastry case and cover with a single layer of the raspberries. Sprinkle with icing sugar and serve cut into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1012.51 Kcal (4239 kJ) | ||
| Calories from fat | 631.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.16g | 108% | |
|---|---|---|---|
| Cholesterol | 233.91mg | 78% | |
| Sodium | 900.62mg | 38% | |
| Potassium | 404.26mg | 9% | |
| Total Carbs | 87.6g | 29% | |
| Sugars | 38.64g | 155% | |
| Dietary Fiber | 7.82g | 31% | |
| Protein | 13.23g | 26% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.2mg | 23% | |
| Calcium | 226mg | 23% | |
| Amount Per 100 g | |||
| Calories | 336.28 Kcal (1408 kJ) | ||
| Calories from fat | 209.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.3g | 108% | |
|---|---|---|---|
| Cholesterol | 77.69mg | 78% | |
| Sodium | 299.12mg | 38% | |
| Potassium | 134.26mg | 9% | |
| Total Carbs | 29.1g | 29% | |
| Sugars | 12.83g | 155% | |
| Dietary Fiber | 2.6g | 31% | |
| Protein | 4.39g | 26% | |
| Vitamin C | 3.5mg | 18% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 1.4mg | 23% | |
| Calcium | 75.1mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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