Roll out the pastry very thinly (this is easier to do if it is rolled between sheets of greaseproof paper) and cut into three 15-cm (6-inch) rounds.

Place on dampened baking sheets and prick all over.

Bake in the oven at 230°C (450°F) mark 8 for 8-10 minutes until crisp and golden brown. Leave to cool on a wire rack.

Reserve a few raspberries for decoration and crush and sweeten the remainder. Sandwich the pastry rounds together with layers of cream and raspberries. Cover the top with glace icing, coloured with a drop of green food colouring, and decorate with the reserved raspberries and nuts.