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ORANGE & COCONUT BAKEWELL TART

Orange & Coconut Bakewell Tart

Ingredients

PASTRY BASE
  • DAWN® Shortcrust Pastry Mix 1000g
  • Butter (softened) 400g
  • Whole Egg 100g
CAKE FILLING
  • DAWN® Crème Cake Base Plain 1000g
  • Liquid Egg 350g
  • Vegetable Oil 300g
  • Water 150g
  • DAWN® Orange Fruit Concentrate 20g
  • DAWN® Coconut Compound 140g
GLAZE
  • DAWN® Belnap Neutral Fruit Glaze 500g
  • Water 350g
FINISH
  • Mandarins
  • Toasted Coconut
  • DOBLA® Chocolate Decorations

 

Directions

PASTRY BASE

Add all the pastry base ingredients to a bowl fitted with a beater and mix on slow speed until a dough has formed (do not overmix). Roll out the pastry to 4-5mm thick. Dock the rolled out pastry and then cut out to line a 10” (25cm) flan tins. Blind bake with baking beans for 15 minutes at 180°C then remove the baking beans and bake at 170°C for a further 10 minutes.

CAKE FILLING

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. Coat each of the cooled tart bases with 200g of DAWN® Delifruit Daily Orange fruit filling. Fill the tart bases with 500g of the cake filling. Bake in a deck oven at 180°C for 15 minutes then carefully remove from oven and place mandarin slices on the top and then continue to bake for approximately 25-30 minutes.

GLAZE

Place the DAWN® Belnap Neutral Fruit Glaze and water into a saucepan and bring to the boil, stirring until there are no lumps of gel. Allow the tarts to cool slightly, then brush the hot glaze over the entire surface. While the glaze is still soft, decorate with toasted coconut strands. If required, decorate the sides with DOBLA® Chocolate Decorations.