Preheat the oven to 200°C and line three baking trays with greaseproof paper.
Sift flour into a bowl, grate in the frozen butter, add salt, and mix with a palette knife.
Add enough cold water to form a dough.
Roll dough on a floured surface into a rectangle, fold into thirds, and rotate 90 degrees.
Repeat the rolling and folding process three more times, then chill in the fridge for 30 minutes.
Roll out the pastry thinly and cut into 36 rectangles measuring 10cm x 5cm.
Place 12 rectangles on each tray and cover with greaseproof paper and a heavy tray.
Bake for 10 minutes, remove the top tray and paper, dust with icing sugar, and bake for 10 more minutes.
Cool the pastry on a wire rack.
Sieve raspberries and sweeten with icing sugar to create a coulis.
Mix icing sugar with food colouring and water to form a thick paste.
Assemble by layering pastry, whipped cream, blueberries, and coulis twice.
Top with a final pastry sheet, pink icing, orange zest, hazelnuts, a raspberry, and a mint leaf.