Rhubarb tart

To make the sweet shortcrust pastry, blitz the flour, butter and sugar in a food processor until the mix resembles fine breadcrumbs. Add yolk and water. Process until the dough comes together. Turn out and knead until just smooth. Wrap in baking paper and refrigerate for 30 minutes.

To make balsamic cream, whisk all the ingredients together until soft peaks form.

Preheat the oven to 130°C. Grease and line a 30cm tart tin with the sweet pastry and blind bake for 10-12 minutes.

Beat the cream until soft peaks form. Add eggs, rhubarb juice, fresh berries and sugar, and mix until combined. Pour into pastry case and bake for 60 minutes or until just set – it should still be a little wobbly in the centre.

While the tart is baking, puncture three holes in the coconut and drain the liquid. Roast the coconut over an open flame until well-coloured and beginning to crack. Allow to cool. Remove the shell using a large spoon. Break the flesh into pieces and grate finely.

When the tart is cooked, remove from the oven and allow to cool. Slice and serve topped with more blueberries, almonds, grated coconut and balsamic cream on the side.