Hazelnut and Coconut Shortbread with Strawberries and Blueberries
How to make Hazelnut and Coconut Shortbread with Strawberries and Blueberries Recipe - Shortbread has become popular again. This version has a hazelnut and coconut base topped with freshly made vanilla custard and piles of fresh strawberries and blueberries. But don’t limit yourself just to berries the choice of fresh fruits is endless.
MAKES A 20CM TART, SERVING 10–12 PEOPLE
SHORTBREAD DOUGH:
1 large egg
100g standard plain flour
75g butter, softened, cubed
40g caster sugar
25g ground hazelnuts
20g thread coconut
FILLING:
250ml whole milk
4 egg yolks
50g sugar
1 tsp vanilla extract, with seeds
30g cornflour
400g fresh strawberries and
blueberries
thread coconut, for decoration
Method:
Whisk egg in a cup with a fork and set aside half to use in the Shortbread Dough. Beat the other half with a tablespoon of water for egg wash.
To make dough, mix flour, butter, sugar, half the egg and ground hazelnuts in the food processor until combined. Add thread coconut then tip dough out onto a floured surface and bring it together with your hands, ensuring coconut is mixed in evenly. Press dough flat, cover with plastic wrap and chill for 30 minutes or overnight.
On a lightly floured surface, roll out dough, then place it inside a 20cm round baking tin and brush surface with egg wash.
Bake in a preheated 170°C oven for 25–30 minutes or until lightly golden and baked through. Allow to cool, then carefully remove the baked shortbread base from the tin and transfer to a cooling rack. Leave until completely cold.
To make the filling, bring the milk to the boil in a saucepan. In a mixing bowl, beat egg yolks together with sugar, vanilla and cornflour. Pour hot milk over the egg mixture, beating constantly. Return mixture to the saucepan and bring it back to a gentle simmer over a low heat. Cook custard through for 2–3 minutes, stirring to prevent it from burning. You will notice the custard thickening throughout this process. When the correct consistency is reached, remove from heat and allow to cool.
Spread cooled custard mixture evenly over baked shortbread base and arrange fresh berries attractively on top. Sprinkle with thread coconut.
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| Hazelnut and Coconut Shortbread with Strawberries and Blueberries |
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