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Add all of the pastry base ingredients to a spiral mixer and mix on slow speed for 2 minutes and then 6-8 minutes on fast speed. Allow the dough to rest for 10 minutes and then sheet out to 3mm - 3.5mm. Dock the sheeted dough and then cut out to line a 10” (25cm) flan tin. Line the pastry with a sheet of silicone paper and fill with baking beans then blind bake for 15-20 minutes at 190°C.
Once cool spread a layer of Delifruit Classic Raspberry over the base.
Place all of the cake filling ingredients into a bowl fitted with a beater and mix on slow speed for 1 minute and then 3 minutes on medium speed. Fill the blind baked pastry case with the cake filling approx. two thirds full.
Top with chopped pistachios. Bake in the oven at 190°C for 15 minutes then add fresh raspberries to the top and continue to bake for a further 20-25 minutes.