For the tart shell
1 ½ cups cake flour
1 Tbsp castor sugar
½ tsp salt
1 tsp baking powder
160 g butter, cold and cubed
3 Tbsp cold water

For the filling
2 ½ cups full cream milk
50 g caster sugar
100 g Spekko Long Grain White Rice
1 tsp vanilla paste
3 eggs, whisked
½ cup cream
½ tsp almond essence
1 lemon, zested and juiced
100 g hazelnuts, roasted and finely chopped
50 g slivered almonds, toasted
300 g fresh raspberries (frozen is also fine)

Edible flowers to garnish

1. For the tart base, add the flour, sugar salt and baking powder into a food processor. Pulse a few times to mix.

2. While pulsing, add the butter a block at a time. You want it to be granules, like big sand.

3. Add the water, one tablespoon at a time, you might not need all, pulse a few more times. It will still be loose.

4. Tip the dough out onto a clean floured surface. Gently press the dough together until it’s compacted into a disc. You don’t want it to get too warm so when it’s just combined wrap it in plastic wrap and place in the fridge. Chill dough for minimum 1 hour.

5. Preheat oven to 190◦C.

6. Roll out the dough on a floured surface and line a loose bottomed tart tin with the pastry. Blind bake the tart case for about 10 minutes until lightly browned. Remove and set aside. While you make the filling.

7. In a large non-stick pot, add the milk, sugar, rice and vanilla paste and bring to a boil. Reduce to a simmer and cook for about 25 minutes until the rice has cooked through and most of the liquid is absorbed.

8. In a small bowl gently whisk together the eggs, cream, essence, lemon zest and juice.

9. Mix the egg mixture into the rice, make sure it’s all incorporated, stir through the hazelnuts.

10. Pour this mixture into the prepared tart base. Spread the raspberries over the top of the filling, followed by the almonds.

11. Bake the tart for 25 minutes until the filling has firmed up.

12. Serve with fresh whipped cream, more fresh berries and lemon zest.