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Raspberry Slice
This is a way to make a delicious fresh fruit into something far less
healthy, while keeping the original fresh flafour and aroma of the
fruit.
Line the bottom of a slice tin with short-crust pastry, cover with
baking paper, fill with baking
beans and bake in a preheated 160 degree Celsius oven, for 10 minutes .
Remove from oven,
remove the baking beans and bake a further 5 minutes.
Filling:
2 large eggs,
500 grams mascarpone,
100 grams castor sugar,
100 grams almond meal , (ground almonds to simpler folk)
250 grams raspberries,
100 grams white chocolate [chopped]-(I use the white Choc Bits)
Whisk the mascarpone, sugar, eggs and almond meal together - add the
chocolate and
raspberries. Pour into cooked pastry base and bake for 20-25 minutes at
160 degrees Celsius.
Should be golden and set when ready - may take longer.
Turn oven off, but cool in oven with door open. Refrigerate for one
hour prior to slicing.
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