First take Walnuts and hazelnuts in mixer jar and grind it

For making tart, sift the flour into a bowl with pinch of salt, sugar and ground ginger.

Rub in butter till the consistency like bread crumbs, now add grind walnuts and hazel nuts in this

Now add 25 to 30 ml chilled water and knead the smooth dough and wrap in cling film and keep in refrigerator for 30 minutes

Now take out the dough from fridge, roll on floured surface, line a tart tin with butter and arrange the rolled dough in tart tin and cut the extra part from all sides

Now keep start tin again into fridge for 30 mins once chilled fill with asked beans and blind bake for 25 minutes or until golden, remove the baking beans and again baked for 5 mins more to crisp up to bottom, Allow to cool, then remove from tin

For the custard, add sugar and egg yolks and whisk vigorously until frothy

Add cream and milk in heavy bottom pan and heat gently heat the cream and milk in a pan until almost boiling

Remove from heat and allow to cool

Take little amount of cream mix and vanilla essence in egg yolk and sugar mixture

Pour the egg yolk mix back into the pan and heat gently, stirring with a wooden spoon, cook until mixture start to thick (about 5 mins).Remove from the heat and add food colour and let to cool

Transfer the dragon fruit slice in chopper and chopped coarsaly, add in prepared cream mixture

Take egg white in mixing bowl and whisk until they form soft peak (add sugar generously in between) add cream of tarter and mix gently

Fill the piping bag and pipe meringue drops over the tart, now use blow torch to scorch the merignue (I have no blow torch so I use lighter for this)

Now Dragon fruit Custard with Meringue Hazelnut tart is ready to serve