This simple tart looks like it's difficult to make, but actually, all it requires is a bit of shop bought shortcrust and a few minutes of whisking to create a wonderfully tasty pud.
- 375g shortcrust pastry
- 500g mascarpone cheese
- 100g golden caster sugar
- 100g ground almonds
- 2 eggs
- 250g raspberries
- 150g white chocolate, chopped
Preheat the oven to 140C. Use the pastry to line a 20-22cm tart tin, leaving an overhang of at least 2cm, then line with greaseproof and then baking beans. Bake for 10 minutes, remove the paper and beans, then bake for another 5 minutes.
Meanwhile, whisk cheese, sugar, almonds and eggs together until smooth and creamy. Fold in raspberries and chocolate, then bake for 20-25 minutes until just set with a wobble, open the oven door, then leave to cool with the door open. Leave for at least an hour or so before slicing.