Biscuit Crumble With Chocolate And Raspberries Recipes

RASPBERRY & WHITE CHOCOLATE TRAYBAKE

Raspberry & white chocolate traybake image

The perfect summer pud for a lunch party, or treat with afternoon tea

Provided by Silvana Franco

Categories Afternoon tea, Dessert, Snack, Treat

Time 40m

Yield Cuts into 16 pieces

Number Of Ingredients 7

Ingredients

375g pack ready-rolled shortcrust pastry
500g mascarpone
100g golden caster sugar
100g ground almonds
2 large eggs
250g fresh raspberries
100g white chocolate , roughly chopped

Steps:

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. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.

Nutrition Facts : Calories 314 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium

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