Rasberry and White Chocolate Pie

Ease of preparation: Moderate
Preparation time: 30 minutes
Cooking time: 40 minutes
Waiting Time: 3 to 4 hours
Serves: 6 to 8

Ingredients

Short crust Pastry
- ¾ cup (180 ml) flour
- 1 pinch of salt
- 2 tbsp (30 ml) sugar
- 1/3 cup (75 ml) cold, non-salted butter, diced
- 1 tbsp (15 ml) iced water, about
- 1 ½ tsp (7,5 ml) white vinegar
Filling
- ¾ cup (180 ml) 35 % cream
- 4 oz (120 g) white chocolate, chopped
- 1 egg, beaten lightly
- 1½ cups (375 ml) fresh raspberries
- White chocolate shavings

Short crust Pastry
1. Put the flour, salt and sugar in the bowl of a food processor. Pulsate a few seconds.
2. Add the butter and pulsate a few seconds at a time, until the mixture takes on a granular texture.
3. Add the iced water and vinegar. Again pulsate until the mixture begins to take on the shape of a ball.
4. Remove the pastry from the food processor. Shape into a ball with your hands.
5. Wrap in a plastic film and refrigerate 30 minutes.
6. Push the pastry down into a 9 inch (23 cm) pie plate. Refrigerate again for 30 minutes.
For the Filling:
1. Place the oven rack at the bottom. Preheat to 375 °F (190 °C).
2. Put an aluminium foil over the pastry. Put dried peas over the foil. Bake 10 in the oven for minutes. Remove the aluminium foil and continue to bake another 5 minutes. Let it cool.
3. Reduce the oven temperature to 325 °F (170 °C).
4. In a pot, heat the cream and chocolate at low heat until it is melted.
5. Put the egg in a bowl. Using a beater, slowly pour the hot preparation while beating, and without incorporating air, for about 15 seconds.
6. Lay out 1 cup (250 ml) of raspberries at the bottom of the pie with the pointed end toward the top. Delicately pour the mixture over the raspberries so as not to cover them completely. Bake 30 to 35 minutes or until the center is firm.
7. Let it set at room temperature for 3 to 4 hours.
8. Preferably served on the same day with the left over of the raspberries and the white chocolate shavings.