White Chocolate and Raspberry Slice

white chocolate and raspberry slice recipe


  1.  Preheat the oven to 160°C/140°C fan oven/gas 4.
  2. If you are making the pastry, refer to the video on www.noshbooks.com.
  3. Roll out into an oblong, large enough to fit a 20 x 30cm baking tray.
  4. Fold the pastry over the rolling pin and place in the tin.  Gently push into the edges, trying not to stretch the pastry as it will just shrink back.  Cut off any excess pastry and crimp the edges.
  5. Scrunch a piece of greaseproof paper and place over the pastry. Pour in some baking beans and bake in the oven for 10 minutes.
  6. After 10 minutes take out of the oven and carefully remove the paper and beans.  Put the pastry back into the oven for a further 5 minutes.
  7. In a large bowl, beat together the cheeses, sugar, almonds and eggs until smooth.  Fold in the chocolate and raspberries.
  8. Pour into the pastry case and bake in the oven for 55 minutes.  The cheese mixture should be set and slightly golden.




  • 375g pack of ready rolled shortcrust pastry or
  • 1 1/2 mugs/250g plain flour
  • 125g butter from the fridge (measure on packet)
  • 1 egg
  • 3 tablespoons cold water


  • 250g tub mascarpone cheese
  • 250g cream cheese
  • 1/2 mug/100g caster sugar
  • 100g ground almonds
  • 2 eggs
  • 200g fresh raspberries
  • 100g white chocolate, roughly chopped






prep time

25 Minutes

cook time

50 Minutes


24 slices

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