I am loving tray bakes right now so I am putting my Tala swiss roll tray to the test again! Tala also recently sent me some baking beans which come in a cute pale blue tin, so I decided to make a raspberry and white chocolate tray bake with a shortcrust pastry base. It tastes a little like a cheesecake which has to be one of my favourite desserts so I will be making this again, maybe a nice rich dark chocolate one for the chilly nights ahead!
Gluten free raspberry & white chocolate tray bake (makes one tray, 40 x 28 x 2.5cm)
Ingredients
- 400g gluten free shortcrust pastry
- Gluten free plain flour for dusting
- 500g mascarpone
- 100g golden caster sugar
- 100g ground almonds
- 2 large eggs
- 250g fresh raspberries
- 100g white chocolate chips
- Sieved icing sugar for dusting
- Fresh raspberries cut in half to decorate
Cooking instructions
- Preheat oven to 180C (160c fan)
- Roll out pastry on a lightly floured surface to about 8mm thick
- Line tin with rolled out pastry
- Line pastry with greaseproof paper and fill with baking beans
- Cook in the oven for 10 minutes
- Remove paper and beans and return to the oven for a further five minutes
- Meanwhile whisk together the mascapone, almonds and eggs till well combined
- Fold in the raspberries and white chocolate chips
- Bake in the oven for 25 mins until the top is lightly golden
- Leave the tray bake to cool and then place in fridge for further cooling and setting
- Using a sharp knife cut into slices
- Sprinkle with sieved icing sugar and decorate with half a raspberry
Have a sweet day!
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