Raspberry and White Chocolate Shortcrust Slices

31 Mar

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This is quite a simple little dessert that is great on a warm summer evening. It is great for a beginner or someone who is doing a dinner party because it doesn’t involve any complicated techniques and it can be made well in advance and be chilling in the fridge ready to serve. It isn’t too rich as the raspberries lend it a subtle tartness that balances the whole dish out. It makes enough for about 10 people so it’s also great to  feed a crowd.

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Raspberry and White Chocolate Shortcrust Slices (Makes about 10 slices)

320g pack ready made shortcrust pastry

500g mascarpone

100g golden caster sugar

100g ground almonds

2 eggs, lightly beaten

300g fresh raspberries/frozen, thawed and drained raspberries

100g white chocolate, roughly chopped

  • Preheat the oven to 150°c/300°f and grease and line a tin with baking parchment.
  • Roll out the pastry a bit more until it fits with a border into your tin.
  • Place another sheet of baking parchment on top of the pastry and fill the tin with baking beans. Bake in the oven for 10mins then take out the baking parchment and beans and bake for a further 5mins. Remove from the oven and let cool slightly.
  • In a large bowl, whisk together the mascarpone, sugar, almonds and eggs until smooth.
  • Fold in the raspberries and white chocolate and spoon the mixture into your pastry case.
  • Bake again in the oven for 20-25mins until set and starting to turn slightly golden.
  • Open the oven door and leave it in the oven to cool gradually for about 30mins.
  • Remove and chill for roughly 1hr before serving.

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