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Pistachio Bakewell Tart


  • DAWN® Premium Raised Donut Mix 1000g
  • Water 460g
  • Salt 10g
  • Fresh Yeast 30g
  • DAWN® Delifruit Classic Raspberry Fruit Filling 
  • DAWN® Crème Cake Base Plain 1000g
  • Liquid Egg 350g
  • Vegetable Oil 300g
  • Water 200g
  • DAWN® Natural Almond Flavouring 30g
  • DAWN® Pistachio Compound 100g
  • Fresh Raspberries
  • Chopped Pistachios


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.