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INGREDIENTS

Metric
Imperial
  • 160g SASKO Cake Wheat Flour
  • 80g Butter (cold, cut into cubes)
  • 20g Castor sugar
  • 1 Extra large Egg
  • 30ml Cold water
For the filling:
  • 50g Raw Pistachios, chopped (not roasted or salted)
  • 250ml Cream
  • 150g Cream cheese/Mascarpone
  • 60ml Honey
  • Seeds from 1 vanilla pod/1 tsp vanilla essence
For the topping:
  • 400g Strawberries (washed and sliced)
  • 30ml Honey to glaze
  • 30g Raw Pistachios (chopped)
  • 5.64 oz SASKO Cake Wheat Flour
  • 2.82 oz Butter (cold, cut into cubes)
  • 0.71 oz Castor sugar
  • 1 Extra large Egg
  • 1.01 oz cold water
For the filling:
  • 1.76 oz Raw Pistachios, chopped (not roasted or salted)
  • 8.45 oz Cream
  • 5.29 oz Cream cheese/Mascarpone
  • 2.03 oz Honey
  • Seeds from 1 vanilla pod/1 tsp vanilla essence
For the topping:
  • 14.1 oz Strawberries (washed and sliced)
  • 1.01 oz Honey to glaze
  • 1.06 oz Raw Pistachios (chopped)

METHOD

  1. Pop the SASKO Cake Wheat Flour, butter and sugar into a food processor and blitz until it resembles breadcrumbs.
  2. Whisk together the egg and the water and add to the flour mixture, then blitz until the pastry comes together to form a ball.
  3. Cover with Clingfilm and pop into the fridge to chill for 30 mins.
  4. Preheat your oven to 180°C and grease a 23cm round tart pan with a removable bottom.
  5. Dust your work surface with a little SASKO Cake Wheat Flour then roll the pastry out to fit the tart pan.
  6. Transfer the pastry to the tart pan and gently press the pastry into the sides -leave a slight overhang of pastry incase the pastry shrinks slightly, which you can cut off after baking.
  7. Poke a few wholes around the base of the pastry with a fork and bake blind* for 15 mins.
  8. Then bake uncovered for approximately 15 minutes or until the edges are golden brown and the pastry is cooked through.
  9. Remove from the oven and set aside to cool.
To make the filling:
  1. Whip the cream until stiff peaks form.
  2. Whisk together the honey, vanilla and cream cheese until you have a smooth, creamy paste.
  3. Add the pistachios and the cream and fold through until combined.
  4. Once the pastry case has cooled completely remove it from the casing and place onto a serving dish.
  5. Spoon in the filling and spread it evenly over the pastry base.
  6. Decorate the top with Strawberries.
  7. Heat the honey in the microwave for a few seconds until it is very runny and then gently brush it over the strawberries.
  8. Scatter over the pistachios.
  9. Store in the fridge until you’re ready to serve.

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