Raspberry & white chocolate slice Ingredients Preheat the oven to 180°C. Trim the pastry to fit the base of a 30cm x 20cm slice pan. Press the edges together to join. Lightly prick the pastry with a fork every 5cm. Top with a sheet of foil pressing down gently. Bake for 15 minutes, remove the foil and bake for a further 5-10 minutes, until golden. Cool. Reduce the heat to 170°C. Beat the crème fraiche, caster sugar, ground almonds and eggs in a bowl until well mixed. Fold in the raspberries and white chocolate. Pour evenly over the pastry base. Bake for 25-30 minutes until just set and lightly golden. Turn the oven off, open the door and leave to cool.