Pâte sablée
500g mascarpone
90g golden caster sugar
100g ground almonds
2 jumbo eggs
250g fresh raspberries
100g white chocolate,
coarsely chopped
OVEN: 160°C (Fan =
-20). Roll out the pastry to 3mm thick and line a greased 30 x 20cm or Swiss
roll tin. Prick it all over with a fork. You want the tin to be about 2cm deep.
Bake blind for 10 minutes with greaseproof paper and baking beans. Remove these
last two and return to the oven for 5 minutes. If it puffs up just pat it back
down with the oven gloves on.
Beat the cheese, sugar,
eggs, and almonds lightly until homogenous. Stir in the raspberries and
chocolate. The cake is shallow so there is no need to toss them in flour - they
are at the bottom - they can’t sink. Pour into pastry case and bake 20 minutes
or until JUST set. Turn off oven and open door but leave tray inside until at
room temperature. Chill for a few hours.
I have seen this served
with Crème Frangipane and it looks amazing. Not tried it yet though =(
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