Collegiate Times

Brian Cromer Recipe of the Week: Blackberry Pie with caramelized white chocolate, custard, and blackberries.

Adding white chocolate to the tart gives it a decadent, sweet flavor. Caramelizing the white chocolate amplifies the richness and adds a toasted flavor to the custard. Although blackberries are an excellent combination with the white chocolate, cherries or raspberries would also be fine substitutes.

Prep time: 45 minutes

Cook time: One hour and 30 minutes

Ingredients for the crust:

4 cups flour

1 1/3 cup powdered sugar

2 3/4 sticks cold, unsalted butter

1 large egg

3 tablespoons cold water

Ingredients for the custard:

1 large egg

1 large egg yolk

3/4 cup heavy cream

6 tablespoons granulated sugar

1/2 teaspoon vanilla extract 

6 ounces fresh blackberries

4 ounces white chocolate

Directions:

1. Preheat the oven to 250 degrees. Dice the butter into small cubes and return it to the refrigerator to keep cold. Roughly chop the white chocolate.

2. In a small baking dish, place the white chocolate into the oven. After about 10 minutes, stir the chocolate; it should be completely melted. Return it to the oven for another 10 minutes until it is a light brown color. Remove the chocolate to cool.

3. Preheat the oven to 350 degrees. Combine all the crust ingredients in a mixer with a paddle attachment and mix on low for three to four minutes. The dough should begin to come together and resemble cookie dough. Take care not to overwork the dough, otherwise it will become tough.

4. Turn the dough onto a floured surface and roll it into a disc. Lay it on a nine-inch tart pan or a pie dish of equal size. Using a fork, prick the bottom of the crust all over. This will prevent it from bubbling up, keeping an even surface. Place the crust in the refrigerator for at least 30 minutes to an hour before baking.

5. Bake the crust for 20 minutes and let it cool.

6. Line the bottom of the crust with blackberries. Whisk together the remaining tart ingredients until they are combined. Pour the mixture into the crust and return it to the oven for 35 minutes. The center of the tart should not be completely set and should jiggle if you shake the pan. Cool the tart to room temperature and then refrigerate for at least three hours.

A version of this article appeared in the Jan 30 issue of the Collegiate Times.