Blackberry, orange and hazelnut tart
50g toasted chopped hazelnuts
100ml creme fraiche
When the pastry is cooked, carefully remove the baking beans to their tub to cool down again and take the greaseproof paper away. Fill the pastry case with blackberries and pour the creme fraiche mixture over.
Scatter the remaining hazelnuts over the dish and return to the oven for 20 minutes until the creme fraiche mixture has a little colour and is cooked through.
Serve warm or cold as you like.