Raspberry & White Chocolate Tray Bake

A community recipe by WelshRarebit

Not tested or verified by Nigella.com

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Introduction

Taken from Good Food mag.

Ingredients

Serves: 6

Metric Cups

375 grams shortcrust pastry (ready-rolled)
500 grams mascarpone cheese
100 grams golden caster sugar
100 grams ground almonds
2 large eggs
250 grams raspberries (fresh)
100 grams white chocolate (roughly chopped)

13¼ ounces shortcrust pastry (ready-rolled)
17⅔ ounces mascarpone cheese
3½ ounces superfine sugar
3½ ounces almond meal
2 large eggs
8⅚ ounces raspberries (fresh)
3½ ounces white chocolate (roughly chopped)

Method

Raspberry & White Chocolate Tray Bake is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven to 160c/fan 140c/gas 4.

roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins.

Take out the beans and paper, then return to the oven for a further 5 mins.

Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin.