Pistachio Bakewell Tart

(0)
18min
Prep Time
190°C
Temperature
Temp
1
tart

What you'll need

Directions

Prep

Add DAWN® Premium Raised Donut Mix, 460g Water, Salt, and Fresh Yeast 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.

Bake

Blind bake for 15-20 minutes at 190°C.

Prep

Once cool spread a layer of Delifruit Classic Raspberry over the base. Place DAWN® Crème Cake Base Plain, Liquid Egg, Vegetable Oil, the remaining 200 g Water, DAWN® Natural Almond Flavouring, and DAWN® Pistachio Compound 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

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.

Load More Reviews

Pistachio Bakewell Tart

(0)

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close