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Blueberry, mascarpone and white chocolate pie

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    Blueberries and white chocolate have a great affinity, both in their flavours and the striking colours that they create; dark blue and white. This pie is made with a vanilla short-crust pastry and indulgently filled with a white chocolate cream and blueberries — or if you prefer, blackberries.
    Preparation time: 25 minutes plus 4 hours chilling
    Cooking time: 30 minutes
    Serves 8

    Ingredients
    For the pastry:
    280g plain flour
    140g unsalted butter
    1 egg
    1 tsp vanilla essence
    30g icing sugar
    Pinch of salt
    1 egg yolk, to glaze pastry
    For the filling:
    200g white chocolate
    500g mascarpone cheese
    75ml double cream
    200g blueberries

    For the garnish:
    2 tbsp each white and milk chocolate, grated

    Method
    l Combine the pastry ingredients (except the extra egg yolk) in a food processor until they form a dough. Wrap the dough in cling wrap. Flatten and refrigerate for 1 hour.
    l Lightly flour the work surface and roll out the pastry to line a 22cm loose-based pie tin.
    l Pre-heat the oven to 200°C
    l Cover the pastry with foil; fill with baking beans and blind bake for 20 minutes.
    l Take out the beans, glaze the base with the yolk and return to the oven for
    5 minutes. Remove and set aside.
    l To make the filling, melt the chocolate in a bain marie (a bowl over a saucepan of boiling water). Add the mascarpone and stir until smooth.
    l Remove from the heat.
    l Whisk the double cream so it is slightly thickened and stir into the white chocolate mixture.
    l Place half the blueberries on the base of the pie and then spoon the chocolate mixture over the top so it covers the berries.
    l Refrigerate for a minimum of 1 hour or overnight.
    l Top with the remaining blueberries and the grated chocolate.

    www.jewishcookery.com

    Method
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