My loose-bottomed tart tin is 23cm. Preheat oven 200C/gas6
You need 300g of shortcrust pastry, bought or home made [ I added a little sugar to it].
Roll out the pastry to fit the greased tin, and put in the fridge.
Break 3 eggs into a bowl; add another yolk, 120g caster sugar and 60g ground hazelnuts. Whisk, then add 100cl creme fraiche [100g] and 1 tspn vanilla extract and mix together.
Put 200g of raspberries on top of the pastry and pour over the egg mixture. Sprinkle 80g of pine nuts on top and bake for 35-40 mins till the top is golden. Leave the tart in the tin to get cold before removing.
I really liked the different textures in the tart - the pastry, the creamy filling, the soft tart raspberries and the crunch of the pine nuts. The flavours worked well together.