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
For the pastry:
280g plain flour
140g unsalted butter
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
For the garnish:
2 tbsp each white and milk chocolate, grated
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.