Gluten free raspberry & white chocolate tray bake

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

1. Preheat oven to 180C (160c fan)
2. Roll out pastry on a lightly floured surface to about 8mm thick
3. Line tin with rolled out pastry
4. Line pastry with greaseproof paper and fill with baking beans
5. Cook in the oven for 10 minutes
6. Remove paper and beans and return to the oven for a further five minutes
7. Meanwhile whisk together the mascapone, almonds and eggs till well combined
8. Fold in the raspberries and white chocolate chips
9. Bake in the oven for 25 mins until the top is lightly golden
10. Leave the tray bake to cool and then place in fridge for further cooling and setting
11. Using a sharp knife cut into slices
12. Sprinkle with sieved icing sugar and decorate with half a raspberry

Have a sweet day!

Gluten-free blackberry & pear crumble slice

Remember I told you how the lovely peeps at Tala sent me a lovely new swiss roll tin which meant I could now make tray bakes? Well, I just had to try a crumble slice. As blackberry and pear is my favourite crumble flavour and I thought they would make a great colour for the centre, I went for them. We have enjoyed them cold as an afternoon snack, heated up and served with custard for dessert and, my favourite, for Sunday brunch with a dollop of greek yogurt!






Gluten-free blackberry & pear crumble slice (makes one tray, 40 x 28 x 2.5cm)

Ingredients

• 600g gluten-free plain flour
• 150g ground almonds
• 330g unsalted butter, diced
• 225g golden caster sugar
• 2 eggs
• 200g fresh blackberries
• 8 fresh pears
• 2 tbsp caster sugar

Cooking instructions

1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease a swiss roll tin
3. Mix the flour, ground almonds and sugar in a bowl
4. Rub in the butter till the mixture looks like fine breadcrumbs
5. In a separate bowl, lightly beat the two eggs
6. Lightly fold beaten eggs into crumble mixture
7. Spoon half the mix into the prepared tin and firmly push down to form the bottom crust and set aside
8. Core and thinly slice the pears
9. In a small bowl, mash the blackberries using a fork
10. Layer the pears over the crumb base and sprinkle with 2 tbsp caster sugar
11. Cover the pears in a layer of mashed blackberries
12. Sprinkle the remaining crumble mix over the top of the layered fruit
13. Bake for about 30-35 mins until lightly golden
14. Leave in tin to completely cool before cutting in to slices or squares
15. Keep refrigerated in an air tight container

Pink stitched and stone spot ribbon from Jane Means

Have a sweet day!

Gluten-free millionaire's shortbread

The lovely peeps at Tala liked what I did with their cake stand and bun tray and asked if there was something else I would like to review. I chose a traditional design Tala-embossed swiss roll tin that is made in England -(40 x 28 x 2.5cm). The reason I chose the swiss roll tin is that I don't own anything like it and I was missing out on making tray bakes! With my lovely new swiss roll tin I decided to make a fabulously sweet gluten-free millionaire's shortbread, which consists of a crunchy shortbread base, a gooey caramel center and a top layer of crisp chocolate. Also known as a caramel shortcake, caramel squares or caramel slice.





Gluten-free millionaire's shortbread (makes one tray)

Ingredients

Shortbread
• 250g gluten-free plain flour
• 175g butter, softened
• 75g caster sugar
• 1 tsp xantham gum

Caramel
• 100g butter
• 100g light brown sugar
• 2 x 397g cans of condensed milk

Chocolate polka dot topping
• 150g dark chocolate
• 100g white chocolate

Cooking instructions

Shortbread
1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease a swiss roll tin
3. Mix the flour, xantham gum and sugar in a bowl
4. Rub in the butter till the mixture looks like fine breadcrumbs
5. Knead the mixture till you have a ball of dough
6. Press the dough into the prepared tin till you have a flat even surface
7. Lightly prick the top of the shortbread
8. Bake for about 20 mins until firm to the touch and lightly browned
9. Leave in tin to cool

Caramel
1. Place the caramel ingredients in a saucepan
2. Heat on low heat until sugar has dissolved
3. Bring to the boil stirring continuously, then reduce heat and simmer for around 10 minutes or until mixture has thickened.
4. Remove from heat and spread the caramel over the cooled shortbread
5. Leave in tin to cool

Chocolate polka dot topping
1. Melt the dark chocolate in a microwave on low heat or in a bowl over a pan of hot water (or bain marie)
2. Pour melted dark chocolate over cold caramel
3. Melt the white chocolate in a microwave on low heat or in a bowl over a pan of hot water (or bain marie)
4. Place white chocolate into a piping bag fitted with a small nozzle, or use a disposable piping bag and cut off end to create small hole
5. Pipe small spots of white chocolate onto dark chocolate
6. When you have piped all the white chocolate spots gently tap the tray so the surface of chocolate becomes flat
7. Leave in tin to cool
8. Using a sharp knife cut millionaire shortbread into squares or bars
9. Store in a air tight container

Pink gingham ribbon from Jane Means

Have a sweet day!