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300g plain flour
¼ teaspoon baking powder
dash of salt
100g icing sugar
1 sachet vanilla sugar
1 free range egg (cold)
200g butter cubes (cold)
500g mascarpone
100g golden caster sugar
100g ground almonds
2 free range organic eggs, large
250g fresh raspberries
100g white chocolate, roughly chopped
How delicious do you want it to be? Short bread with raspberries, mascarpone, and white chocolate is an ultimate combination.
How to make the raspberry - white chocolate tray bake
Mix flour & baking powder.
Sieve it on baking paper.
Break the egg in a well.
Stir in sugar, vanilla and salt.
Place the cold butter cubes on top.
Cover them with flour, by hand.
Rub and knead the butter in the flour.
Press it flat with your palms.
Twist the dough to the right.
Roll into a flat ball.
Place minimal 1 hour in the fridge.
Preheat the oven to 160°C
Bake the tart for the first 10 minutes blind!
Roll out the dough.
Grease the tin, dust it with flour.
Press the dough into the tin.
Line it with waxed paper.
Fill the tin with dry peas or baking granules.
Bake the tart for 10 minutes, remove peas and waxed paper.
Bake the tart 5 minutes more.
Place the mascarpone, sugar, almond in the mixer.
Add the eggs then mix, firstly on low speed.
Then mix on high speed until well combined and airy.
Stir in the pieces of white chocolate.
Gently fold in the raspberries.
Spoon the mixture into the tin.
Bake the tart for 15-20 minutes, or until a light golden.
Turn off the oven and open the oven door.
Then place the tin on a wire rack, to cool completely.
For the perfect bake you let it chill for 1 hour in the fridge.
Remove the bake from the tin.
If you like you can sieve some icing sugar on top.
Make tea or coffee before cutting the raspberry-chocolate traybake :)