ASDA part of the Wal-Mart family

• 340g frozen shortcrust pastry, thawed
• 2 x 100g packs Asda white chocolate chunks
• 500g mascarpone
• 142ml Asda double cream
• 170g pack fresh raspberries

1 Roll out the shortcrust pastry to the thickness of a £1 coin and use it to line a 23cm loosebottomed deep flan tin. Prick the base of the pastry all over with a fork. Cover with clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200C/Gas 6.

2 Line the pastry case with a circle of greaseproof paper and fill with baking beans. Set on a baking sheet. Bake for 10 minutes, until the pastry has set. Remove the beans and paper, reduce the oven temperature to 180C/Gas 4 and bake for 5 minutes more until the pastry is cooked but not browned.

3 Put the chocolate chunks and half the mascarpone in a heatproof bowl over a pan of simmering water and stir until melted. Leave to cool for a few minutes, then whisk in the remaining mascarpone until smooth and stir in the double cream. Pour into the pastry case and chill overnight until set. Just before serving, scatter with the fresh raspberries.