Cream Pie with Berry Topping

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Cream Pie with Berry Topping
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4 h.


For the dough
200 grams
100 grams
cold Butter
2 tablespoons
1 pinch
2 teaspoons
unsweetened Cocoa powder
For filling
400 grams
50 grams
50 grams
125 grams
Lemons (juice)
1 packet
unflavored Gelatin
300 milliliters
200 grams
100 grams
100 grams
50 grams
Mint leaf (for garnish)

Preparation steps


For the dough: In a bowl, combine the flour with the cocoa powder, salt and sugar and make a well in the center. Add the egg to the well. Cut the cold butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add about 50 ml (approximately 3 tablespoons) of lukewarm water and quickly mix with hands into a dough that holds together when pinched. Shape into a disk, wrap in plastic wrap and refrigerate 30 minutes. 


Preheat the oven to 180°C (approximately 350°F). Butter a 26 cm  (approximately 10-inch) pie plate.

Roll the dough between 2 sheets of parchment paper and fit into the bottom and up the sides of the pie plate, forming an edge. Line with parchment paper and dried beans and bake until the dough is golden brown and cooked through, 10-15 minutes. Remove the paper and beans and let cool. 


For the filling: In a bowl, mix together the quark, yogurt, creme fraiche, sugar and lemon juice. Stir the gelatin into a heatproof bowl with 4 tablespoons of cold water and let swell 10 minutes. Place the bowl in a small pan of simmering water and heat until the gelatin has melted, stir into the quark mixture.

Whip the cream until stiff and gently fold into the mixture. Spoon into the pie crust, smooth the top and refrigerate at least 2 hours. 


Rinse the fruit and pat dry. Hull the strawberries and cut into small pieces and scatter over the pie along with the raspberries and blueberries. Melt the chocolate in a small bowl over a pan of simmering water, let cool and drizzle over the pie. Garnish with mint.