Raspberry & white chocolate traybake

Raspberry & white chocolate traybake

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(15 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 16 pieces

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
314
protein
5g
carbs
19g
fat
25g
saturates
12g
fibre
2g
sugar
13g
salt
0.18g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, August 2006

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Comments

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elektricia's picture

It was nice, and would be easy if you could get the ready pastry.

My solution (doing my own shortbread) did not really make a nice crips base.

I think it needs some more sour in it, and I am not sure whether it should be some lemon (fresh grated peel or sth??).

Almond was OK. Perhaps the mascarpone is too creamy and therefore a bit overwhelming?

finnegad's picture
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The filling was gorgeous but I don't think the pie crust works as well as a cheesecake base. I have made a white choc and raspberry cheesecake which is heavenly!

happypad's picture
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I'm not totally convinced by this - it's a tiny bit bland to be honest and the mascarpone negates the taste of the chocolate in particular. There are better afternoon treats out there.

mahamzuberi's picture

can this be made with strawberries?

soupersoup's picture
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sorry forgot to rate it!!!

soupersoup's picture
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needed to find something to take to a Course to share for lunch.I love puddings and this just fitted the bill raspberries, chocolate and almonds! could use ready made pastry flan also I added a little bit of almond essence .it was delicious and everyone loved it! definitely a new favourite. trust me try it!!!!

dzriley's picture
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Very yummy will do it again all the family loved it!!

kandi1's picture
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Tastes delicious - I added more raspberries and a few on top for decoration.

chingyin's picture

I have attempted this. This recipe is simple to make but it took nearly an hour for it to bake/set at 160degree temperature. Initially thought it was a disastrous gloop, but after chilling it overnight, it was quite perfect! All my friends loved it.

theturtles's picture
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have made this twice with good feed back from all guinea pigs! Sooo simple but really tasty

lospicos's picture

like to check the reviews before baking. Didn't use all almonds. made it but was very disappointed, a waste of time & energy. Was just mass of gloop. Also TOO sweet. it went in the bin. I will remove from my list of recipes as I shall not make it again.

emhes2010's picture

How long does it keep for?

choccow56's picture

Nice bake, I cooked it for extra 15 mins and it came out perfect, as previous poster said, could not taste white choc much, but still decent recipe.

nicole011270's picture
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Gave it 10 more minutes as suggested - was very nice. The chocolate seemed to sink and make a chocolate flavoured pastry.

jemma_baby86's picture

Turned out perfect and was easy too

jordan96's picture

LOOKS YUUMMMMMMYYYYYY!!!!! <3 <3 <3

tinribsw's picture

are there no recipes here that don't use ready made pastry?
I'm trying to find the quantities for almond shortcrust pastry for my mince pies! will have to just experiment ...what a disappointment on a recipe website!

vaughflyn's picture

Has anyone tried this without almonds? What could I use as I'm alergic to nuts.

paradisehouse's picture

Sara, baking beans are little ceramic balls (you can buy a tub of them from Lakeland or cookshops) and are used to weigh down the pastry so it doesn;t rise up or get air bubbles. You could use any dried beans, or dry rice - and keep it to use over & over again for same purpose.

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