Denise says:

This pie is like a cheesecake in a pastry crust – an alternative to the traditional dessert for Shavout.I have used vanilla as the main source of flavour. Vanilla pods are the long thin, dried, black seedpods of an orchid. They are sold whole or as a natural extract or essence. To make vanilla sugar, simply leave a vanilla pod in a jar of caster sugar to impart its flavours. To flavour custard, sweet sauces, ice creams and other creamy desserts, infuse a whole or split pod in the milk or cream. After infusing the vanilla pod can be rinsed, dried and used again.
Blueberries mainly come from the USA and although they are a summer fruit, supplies from other parts of the world make them available nearly all year round. They can be stored in the refrigerator for 3-4 days.

Preparation Time: 15 minutes plus 30 minutes resting time
Cooking Time: 30 minutes
Serves: 6 – 8 people

Ingredients:

For the pastry
160g unsalted butter
260g plain flour
4 teaspoons vanilla essence
30g icing sugar
1 egg
1 egg - For glazing the pastry


For the filling
450g curd cheese or mascapone cheese
1 egg
55g vanilla sugar
(30g caster sugar – if using curd cheese)
225g blueberries (use raspberries if unavailable)

For decoration
Icing sugar
Bunch of fresh mint

Method

1)Make the pastry by placing all the ingredients together in a food processor. Whizz until well combined. Wrap in cling film and refrigerate for 30 minutes.
2)Pre-heat the oven to 200ºC/400ºF/ Gas mark 6.
3)Roll out the pastry and line a 22.5cm (9 inch) loose-bottom pie tin.
4)Cover with foil, insert some baking beans and bake blind for 15 minutes.
5)Remove the foil and baking beans and glaze the pastry with an egg yolk. Return to the oven for a further 5 minutes.
6)Make the filling by combining the cheese, sugar and egg in a food processor. Line the base with three-quarter of the blueberries. (Use the rest for garnish).
7)Pour the filling into the baked pie case and cook for 30 minutes.
8)Serve hot or cold.

To serve the stylish way: Remove the pie from the tin. Dust the plate with some icing sugar and decorate with the remaining blueberries and a sprig of mint.
Tagged in: Ashkenazi, Blueberries, Cheese, Dairy, Desserts, Dinner Party, Shabbat, Shavuot, Tea