Yield 1 x 10-inch flan
Ingredients
1 1/2 C flour
1/3 C sugar
1/4 C dessicated coconut
25g hazelnuts, toasted
170 g butter, softened
1 egg, lightly whisked
Method
1. Process all dry ingredients in a food processor until well combined. Add butter until mixture resembles breadcrumbs.
2. Add egg and pulse until dough just comes together.
3. Cling wrap dough and refrigerate for 15 minutes.
4. On a lightly floured surfaced, roll pastry until about 4mm and place onto greased and floured flan shell.
5. Allow to rest in fridge for a further 15 minutes.
6. Blind bake in oven at 170 degrees for 10-12 minutes until golden.
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