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.