Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease tart tin with lifting base (24 cm Ø), dust with flour. For the crumble dough, put 200 g flour, 1 pinch of cinnamon and 1 pinch of salt in a bowl.
Add 100 g sugar and 100 g soft butter in flakes. Knead with the dough hooks of the mixer to form coarse crumbles. Press the crumbles in the mould to form a base, forming a rim approx. 2 1⁄2 cm high.
Pre-bake in a hot oven for about 12 minutes.
Melt 25 g butter for the icing. Whisk the eggs with the whisk of the mixer and add 75 g sugar. Stir in starch first, then whiskey and liquid butter.
Spread the cashew nuts and coconut chips on the crumble base. Pour the icing on top. Bake in a hot oven at the same temperature for 20-25 minutes. Take out, let cool and lift out of the mould.
Let the pie cool down and dust with icing sugar.