To make Base; Place the nuts into a cold oven set to 200°C and toast for 10 minutes. Remove and cool.
Place into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients except flour and blend 10 sec/speed 8.
Add flour and blend 6 sec/speed 6 or until pea shape balls form. Push dough together into a round and wrap in Silpat mat. Refrigerate 30 minutes.
Roll dough into a large round about 1/2 cm thick. Lay into a 22cm flan dish with removable base, trim edges. Place into freezer 30 minutes.
Preheat oven to 160°C.
Bake 25 minutes until fragrant. Cool completely before filling.
To make filling; Premake the Lemon Butter and make sure it is completely cold, this can be done up to 2 days in advance.
Place cream, creme fraiche, lemon zest and vanilla into TM bowl and whip 20-40 sec/Butterfly/speed 4 until stiff peaks form. Remove Butterfly.
Add the Lemon Curd and fold through to marble the mixture using a silicone spatula. Spread with upward motions into the cold pastry base.
Refrigerate for at least 2 hours.
Serve in large slices drizzled with the Rhubarb Raspberry Compote.