Ingredients

For the pastry:

• 300g plain flour
• 3/4 tsp salt
• 200g butter, cold & cubed
• 100ml cold water
• 1 egg, for egg wash

For the filling:

• 250ml cream
• Dash vanilla essence
• 225g cream cheese
• 4 tbsp icing sugar
• 100g frozen raspberries
• 4/5 white peaches
• 100g honey
• Mint to garnish

Tools

• Titanium Chef Patissier XL
• Food Processor Attachment

Method

To make the pastry:

1. Add the flour, salt and cold butter to the Kenwood food processor.
2. Pulse for a few seconds to create a chunky consistency. You want to have visible pieces of butter in the mix.
3. Add the cold water and pulse again until the dough starts to come together. Don't over-mix.
4. The consistency should resemble lumpy dough with visible pieces of butter. This will result in a lovely flaky pastry.
5. Turn this onto your table and squeeze together using your hands to form a dough. Wrap & chill.
6. Once rested, roll to approx. 1cm in thickness and line the 8" deep pie dish.
7. Shane likes to pinch the edges to create a crimped edge. This is optional.
8. Chill the lined pie dish for 30 minutes.
9. Preheat your oven to 190C/170C fan.
10. Press two square sheets of parchment paper into the chilled pie, fill with baking beans/rice, and place in the preheated oven for 20 minutes.
11. Once the 20 minutes are up, remove the baking beans and return the pie to cook the base for another 10 minutes.
12. Remove, using a fork, make a few holes in the base of the pie, egg wash and pop back in for another 10 minutes or until lightly golden brown.
13. Remove and set aside to cool.

For the filling:

1. Slice the peaches and drizzle with honey, toss well and set aside to allow to marinate.
2. Add the cream cheese, icing sugar and vanilla to the whipped cream and mix.

To assemble:

1. Spoon the cream into the base of the cooled pie shell.
2. Top this with sliced honey peaches, raspberries and mint.