375g pack ready-rolled gluten free shortcrust pastry
500g lactose free cream cheese
100g golden caster sugar
100g ground almonds
2 large eggs
250g fresh raspberries
100g lactose free white chocolate, roughly chopped
Serves - 6
Heat oven to 160c/fan 140c/gas 4. roll out the gluten free pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin.
Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
Whisk together the lactose free, sugar, almonds and eggs until well blended. Fold in the raspberries and lactose free chocolate, then pour into the tin.
Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.
Recipe adapted from: Good Food