First take Hazelnuts and walnuts in mixer jar and grind it.
For making tart, sift the flour into a bowl with a pinch of salt, sugar and ground ginger. Rub in the butter till the consistency like bread crumbs, now add grind hazelnuts and walnuts in this
Now add 25 to 30ml of cold water, and Knead the smooth dough then wrap in cling film and refrigerate for 30 mins
Now take out the dough from fridge, and roll on a floured surface. Line a tart tin with butter and arrange the dough in tart tin and cut the extra part from sides or make shape of your choice
Now keep the tart tin into the fridge to chill for 30 mins. Once chilled, fill with baking beans and blind bake for 25 mins, until golden. Remove the baking beans and bake for 5 mins more to crisp up the bottom. Allow to cool, then remove from the tin to a plate
For the custard, add the sugar and egg yolks and whisk vigorously, until frothy.
Add the cream and milk in heavy bottom pan and gently heat the cream and milk in a pan until it’s almost boiling.
Remove from the heat and briefly allow to cool
Take a little amount of the cream mix and vanilla essence into the egg yolks and sugar mixture
Pour the egg yolk mix back into the pan and heat gently, stirring with a wooden spoon. Cook until the mixture start thick (about 5 mins). Remove from the heat and add food colour in this mix and left to cool
Transfer the dragon fruit slices in chopping cutter and chopped coarsaly, and add the in already prepared cream mixture
Take the egg whites in mixing bowl and whisk until they form soft peaks (add sugar in generously in between ). Add the cream of tartar and mix.
Fill a piping bag and pipe little meringue kisses over the tart. Use a blowtorch to gently scorch the meringue.( I have no blow torch so I use lighter for this)
Now Dragonfruit Custard With Meringue Hazelnut Tart is ready to serve
