Ingredients
Metric Imperial
- 160 g SASKO CAKE WHEAT FLOUR
- 80 g butter (cold, cut into cubes)
- 20 g castor sugar
- 1 extra large egg
- 30 ml cold water
For the filling:
- 50 g raw pistachios, chopped (not roasted or salted)
- 250 ml cream
- 150 g cream cheese/ mascarpone
- 60 ml honey
- Seeds from 1 vanilla pod/1 tsp vanilla essence
For the topping:
- 400 g strawberries (washed and sliced)
- 30 ml honey to glaze
- 30 g 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
- Pop the SASKO CAKE WHEAT FLOUR, butter and sugar into a food processor and blitz until it resembles breadcrumbs.
- Whisk together the egg and the water and add to the flour mixture, then blitz until the pastry comes together to form a ball.
- Cover with Clingfilm and pop into the fridge to chill for 30 mins.
- Preheat your oven to 180°C and grease a 23cm round tart pan with a removable bottom.
- Dust your work surface with a little SASKO CAKE WHEAT FLOUR then roll the pastry out to fit the tart pan.
- 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.
- Poke a few wholes around the base of the pastry with a fork and bake blind* for 15 mins.
- Then bake uncovered for approximately 15 minutes or until the edges are golden brown and the pastry is cooked through.
- Remove from the oven and set aside to cool.
To make the filling:
- Whip the cream until stiff peaks form.
- Whisk together the honey, vanilla and cream cheese until you have a smooth, creamy paste.
- Add the pistachios and the cream and fold through until combined.
- Once the pastry case has cooled completely remove it from the casing and place onto a serving dish.
- Spoon in the filling and spread it evenly over the pastry base.
- Decorate the top with Strawberries.
- Heat the honey in the microwave for a few seconds until it is very runny and then gently brush it over the strawberries.
- Scatter over the pistachios.
- Store in the fridge until you’re ready to serve.
Ingredients
- 160 g SASKO CAKE WHEAT FLOUR
- 80 g butter (cold, cut into cubes)
- 20 g castor sugar
- 1 extra large egg
- 30 ml cold water
For the filling:
- 50 g raw pistachios, chopped (not roasted or salted)
- 250 ml cream
- 150 g cream cheese/ mascarpone
- 60 ml honey
- Seeds from 1 vanilla pod/1 tsp vanilla essence
For the topping:
- 400 g strawberries (washed and sliced)
- 30 ml honey to glaze
- 30 g raw pistachios (chopped)
Method
- Pop the SASKO CAKE WHEAT FLOUR, butter and sugar into a food processor and blitz until it resembles breadcrumbs.
- Whisk together the egg and the water and add to the flour mixture, then blitz until the pastry comes together to form a ball.
- Cover with Clingfilm and pop into the fridge to chill for 30 mins.
- Preheat your oven to 180°C and grease a 23cm round tart pan with a removable bottom.
- Dust your work surface with a little SASKO CAKE WHEAT FLOUR then roll the pastry out to fit the tart pan.
- 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.
- Poke a few wholes around the base of the pastry with a fork and bake blind* for 15 mins.
- Then bake uncovered for approximately 15 minutes or until the edges are golden brown and the pastry is cooked through.
- Remove from the oven and set aside to cool.
To make the filling:
- Whip the cream until stiff peaks form.
- Whisk together the honey, vanilla and cream cheese until you have a smooth, creamy paste.
- Add the pistachios and the cream and fold through until combined.
- Once the pastry case has cooled completely remove it from the casing and place onto a serving dish.
- Spoon in the filling and spread it evenly over the pastry base.
- Decorate the top with Strawberries.
- Heat the honey in the microwave for a few seconds until it is very runny and then gently brush it over the strawberries.
- Scatter over the pistachios.
- Store in the fridge until you’re ready to serve.
