Mixed berry tart

1 cup toasted hazelnuts
1/4 cup caster sugar
1.5 cups plain flour
125g unsalted butter, chilled, cubed
1 egg, lightly beaten
1 punnet of blueberries
1 punnet of raspberries
1/4 cup sugar
extra 1 egg, beaten
whipped cream to serve

1. Preheat oven to 200 C. Line an oven tray with baking paper. Put nuts and sugar ina food processor and process until ground. Add flour and process until combined. Add butter and process until mix resembles fine breadcrumbs. Add egg and process til it comes together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate for 20 mins.
2. Roll out dough on a floured surface to a 32cm round about 5mm thick, transfer to prepared tray. Combine berries and sugar ina bowl, then spoon onto centre of pastry.
3. Fold and pleat pastry over berries, leaving an opening in the centre. Brush pastr with extra egg and bake for 20-25 mins or until golden. Serve with cream.

Blueberry and raspberry clafoutis

1/2 cup plain flour
1/2 cup caster sugar
1 tsp caster sugar
1 tsp vanilla extract
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream
1 punnet blueberries
2 punnets raspberries
whipped cream to serve

1. Preheat oven to 180 c. Grease 4x1 cup ovenproof dishes. Put flour, sugar, vanilla, egg, milk and cream in a food processor and process until smooth. Stand for 5 mins.
2. Scatter 3/4 of the fruit into prepared dishes. Pour batter evenly into each dish, then top with remaining berries. Put dishes in an oven tray and bake for 25-30 mins or until golden and just set. Serve immediately with whipped cream.

Baked berry pudding

3 eggs separated
1/4 cup sugar
1 tsp vanilla bean paste
300g fresh ricotta
3/4 cup plain flour, sifted
1 tsp baking powder
250g fresh mixed berries
1 tbsp caster sugar

1. Preheat oven to 200C. Put egg yolks, sugar and vanilla in a medium mixing bowl and beat with electric beaters until thick and pale. Add ricotta and stir to combine. Add flour and baking powder and stir to combine.
2. Beat eggwhites until soft peaks form. Fold eggwhites into ricotta mixture. Spoon mixture into a 25cm round ovenproof dish, scatter with berries and sprinkle over caster sugar. Bake for 30-35 mins or until top is golden. Stand for 8-10 mins before serving.