Roll out your pastry as needed to line a 30x20cm tin or a Swiss roll tin. Line the pastry 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 mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, and then pour into the tin with the cooked pastry.
Bake for 20-25 minutes until just set and golden. Turn off the oven, open the door and leave the tray bake to cool gradually.
For best results, chill for at least an hour before slicing.