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1
Preheat the oven to 400 degrees F.
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2
Cut a 3/4-inch wide strip off each side of the pastry and reserve.
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3
Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet.
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4
Brush the edges of the square with the egg.
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5
Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet.
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6
You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls.
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7
Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box.
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8
Brush the border with the egg.
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9
Pierce the center of the pastry all over with fork.
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10
Bake until the pastry is golden brown, about 20 minutes.
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11
Transfer to a rack and cool completely.
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12
Using an electric mixer, beat the cream to soft peaks.
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13
With the mixer still running, gradually add the sugar and continue to beat to stiff peaks.
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14
Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate.
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15
Using a large spatula, fold in the nuts.
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16
Spoon the cream mixture into the prepared pastry crust.
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17
Arrange the berries over the cream.
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18
Sift the cocoa powder over and serve.
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19
Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes).
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20
Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
