Raspberry, pistachio & rosemary custard tart

For Pistachio Pastry, place pistachios, flour, icing sugar, orange zest and ¼ tsp salt in a food processor and process until finely ground; add butter and pulse until coarse crumbs form. Add egg yolk and process until just combined. Tip onto a clean work surface and shape into a disc. Wrap in plastic wrap; refrigerate for 1 hour.

Roll out pastry on a lightly floured surface to a 4mm-thick, 33cm-diameter circle, then line a round tart tin (24cm-diameter), trimming excess pastry; freeze for 30 minutes to chill.

Preheat oven to 180°C. Place tart on a large oven tray. Line pastry case with two layers of foil and fill with pastry weights. Blind-bake pastry case until sides are light golden, around 15-20 minutes. Remove foil and weights, then bake until light golden and crisp, about 8-10 minutes. Remove from oven.

Reduce oven to 160°C. For Rosemary Custard, combine cream, herbs and lemon zest in a small saucepan over medium heat. Bring to a gentle simmer, then immediately remove from heat; set aside to infuse for about 20 minutes. Meanwhile, whisk butter, sugar, cornflour and ½ tsp salt in
a large bowl; add eggs and yolk, one at a time, until combined. Strain over cream, gently whisking until smooth. Stir in buttermilk and lemon juice. Gently tap mixture to remove any air bubbles that have formed, then pour half the custard into pastry case. Place tart in oven and pour in remaining custard to fill. Bake until custard has just set for 30-35 minutes. Remove from oven; cool to room temperature.

For Raspberry Coulis, combine all ingredients in a food processor and process until smooth.

Transfer tart to a serving plate, top with raspberries and pistachios and drizzle with Raspberry Coulis to serve.