Blueberries-Chocolate Pie

With its sweet filling, blueberry jelly, chocolate ganache and cocoa dough, this pie is a real summer favorite! Once you’ve tasted it, you’ll be making it again in no time!

Prep Time: 45 minutes

Baking Time: 15 minutes at 340°F (170°C)

Chill Time: 12h

Difficulty: easy

Yield: 10 slices

Ingredients

For the coca dough

3.5 oz butter, soft (100 g)
2.8 oz brown sugar (80 g)
3 g salt
4 oz flour (115 g)
0.7 oz cocoa powder (20 g)
1 teaspoon baking powder

For the chocolate ganache

12.3 oz chocolate chips (350 g)
8.8 oz heavy cream (250 g)

For the blueberry jelly

1 teaspoon agar-agar
4 oz fresh blueberries (115 g)
2 tablespoons sugar
5 teaspoon cold water

For the Chantilly

5.3 oz heavy cream (150 g)
0.9 oz powdered sugar (25 g)

For the finishing touches

8.8 oz fresh blueberries (250 g)
edible flowers

Instructions

Preparing the dough: Preheat oven to 170°C (340°F). In the bowl of a food processor, combine the soft butter, brown sugar and fleur de sel.

In a small bowl, combine flour, baking powder and cocoa powder. Stir into previous mixture.

Spread directly into the lined tin, pressing down well with your fingers.

Bake 15 minutes. The dough must not look cooked

To prepare the ganache: Meanwhile, melt the chocolate with the cream in a saucepan over low heat. Stir occasionally.

Allow pie shell to cool completely. Spread with the equivalent of 3 tablespoons of ganache.

Scatter over 200 g of blueberries.

Spread the remaining ganache over the blueberries and chill for at least 2 h.

To make the blueberry jelly, heat the blueberries, sugar and water in a saucepan over low heat for 10 minutes.

Blend and cool completely. Add agar-agar and whisk vigorously, then heat again to boiling point. Leave to cool, then spread over the ganache and chill for approx. 2 h to set.