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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!

Perfect for tea time or with lashing of cream for dessert, this tray bake has a crumbly shortcrust pastry crust with a lovely rich baked creamy cheesecake, raspberry and white chocolate style filling...

Gluten Free

1 Tray 40 x 28 x 2.5cm

40 mins cooking

Method

Raspberry & white chocolate tray bake

  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

Ingredients

Raspberry & white chocolate tray bake

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Gluten free raspberry & white choc tray bake

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