Chiffon Pie with Blackberries

Ingredients of Chiffon Pie with Blackberries:

Chiffon Pie with Blackberries Recipe
Ripe: 300 g
Short crust pastry: 400g
Milk: 35 cl
Egg: 1
Egg yolks: 2
Sugar: 100 g
Butter: 100 g
Kirsch: 4 cl
Flour: 2 c.
Icing sugar: 4 c. tablespoons
Juice of lemon: one

Preparation method of Chiffon Pie with Blackberries:

Preheat oven th.7 (210 ° C).
Put the blackberries in a bowl, sprinkle with lemon juice and a tablespoon of sugar. Stir and let cool. Roll out the dough on a floured surface. Garnish with buttered pie plate and prick the dough with a fork. Bake pie shell 15 minutes.
Bring the milk to a boil.
Meanwhile, whisk the egg yolks and the sugar until fluffy. Add the flour and a ladle of hot milk, whisking constantly.
Pour this into the pan of milk and cook over low heat 5 min maintaining a slight bubbling and mixing. Remove from heat, pour the cream into a bowl and add the butter in pieces and kirsch. Mix well and let cool.
Pour the cream into the cooled pie shell, place blackberries pushing them slightly and sprinkle with icing sugar.
Serve immediately.

Serving:

1-2 people.

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