Raspberry Tart with Crème Patissiere

2 x 150g punnets fresh raspberries
icing sugar, for dusting
grated chocolate, to garnish
25g toasted hazelnuts
175g plain flour
65g caster sugar
25g desiccated coconut
Pinch salt
175g butter, softened
1 medium egg, beaten lightly
crème patissiere
500ml milk
1 vanilla bean, split lengthways
5 egg yolks
110g caster sugar
50g flour
500ml fresh cream
2 x 150g punnets fresh raspberries
80g caster sugar
8cm piece lemon rind

Tart shells, crème patissiere and coulis can all be made several hours in advance. Store tart shells in an airtight container and crème and coulis in refrigerator.

We piped our crème patissierre into the tart shells for a professional finish and because it is quicker when preparing large numbers.

You could use any type of fruit to top these little tarts – try sliced strawberries, apricots or peaches.

For a quick and easy alternative to raspberry coulis, use fresh or canned passion fruit pulp.

  1. To prepare the pastry, process hazelnuts, flour, caster sugar, coconut, salt and butter to form fine crumbs. Slowly add the egg, pulsing until a soft dough forms. Wrap in plastic wrap and refrigerate for 10 minutes.
  2. Roll pastry out on a lightly floured surface. Line four 10cm round, loose-based tartlet pans. Prick bases with a fork. Line with baking paper and fill with baking weights. Refrigerate for 10 minutes.
  3. Pre heat your oven to 180°C.
  4. Place the tartlets onto a baking tray and bake for 10 minutes or until just golden. Carefully remove the paper and weights and place back in the oven for 1-2 minutes or until golden and crisp. Transfer to a cooling rack for 5 minutes. Carefully remove cases from pans. Cool.
  5. To prepare the crème, bring milk and vanilla to the boil in a large saucepan. Remove from heat. Remove vanilla bean and scrape the seeds and resin into the milk.
  6. In a separate bowl, beat egg yolks, sugar and flour until thick and creamy.
  7. Beat the cream until thickened. Add the cream to the hot milk and whisk in egg mixture. Return mixture to heat and allow to just boil and thicken, stirring constantly. Strain and cool.
  8. To prepare the coulis, stir raspberries, sugar and rind in a small saucepan, over a medium heat until sugar dissolves and mixture is soft and pulpy. Cool slightly. Push through a fine sieve and discard seeds and rind. Refrigerate coulis.
  9. To serve, spoon a little of the crème into the base of each tartlet and smooth to level. Place the raspberries on top and dust with icing sugar and chocolate. Place 1 tartlet onto 4 plates and drizzle over a little of the coulis. Serve immediately.