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