Ingredients

Dough
butter 82.5%
0.50 cup
135 g
4.72 oz
4.46 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
egg yolks
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
yoghurt 3%
2 tbsp
30 g
1.05 oz
0.99 fl oz
sour cream 20%
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
baking powder
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
salt
0.25 tbsp
2.50 g
0.09 oz
0.08 fl oz
almond flour
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
flour
0.75 cup
180 g
6.30 oz
5.94 fl oz
Blackberry filling
blackberry puree
0.50 cup
130 g
4.55 oz
4.29 fl oz
eggs
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
sour cream 20%
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
almond flour
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
sugar
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
flour
0.50 tbsp
8 g
0.28 oz
0.26 fl oz

Method

The calculation in the recipe is for 2 pies 14 cm (5.50 inch) in diameter; h=5 cm (2 inch).

Dough

Ingredients:

  • butter 82.5% - 135g (4.75 oz)
  • sugar - 100g (3.55 oz)
  • egg yolks - 50gr (1.75 oz)
  • yoghurt 3% - 30g (1.00 oz)
  • sour cream 20% - 40 gr (1.40 oz)
  • baking powder - 6g (0.20 oz)
  • salt - 2.5gr (0.10 oz)
  • almond flour - 70g (2.45 oz)
  • flour - 180g (6.35 oz)

Cooking:

  1. Using a paddle attachment, whisk the chilled butter cubes and sugar in a mixer bowl until combined; add the egg yolks, and whip a little more (don’t forget to scrape the mixture from the walls and the bottom of the mixer bowl, as well as from the attachment itself!). Add the yoghurt, and mix. Pour in the dry ingredients: flour, sal, baking powder, almond flour.
  2. Knead the dough, and place it onto a plastic wrap. Press it with your fingers until it gets 1 cm (0.40 inches) thick, and cover it with some more plastic wrap to prevent it from drying out. Let it chill in the fridge for 6 hours or overnight. This type of dough is very tender and melts easily, so you have to work with it as fast as possible.

Blackberry filling

While the dough is chilling let’s cook the blackberry filling.

You will need:

  • blackberry puree (strained) - 130g (4.60 oz)
  • eggs - 75g (2.65 oz)
  • sour cream 20% - 45g (1.60 oz)
  • almond flour - 35g (1.25 oz)
  • sugar - 45g (1.60 oz)
  • starch -10g (0.35 oz)
  • flour- 8g (0.30 oz)

Cooking:

  1. Warm up the blackberry puree in a saucepan. Meanwhile, mix the eggs with sugar and starch in a separate bowl until completely combined. Add the mixture to the puree, and heat it to 70-80C (158-176F) on a medium heat until thickened, stirring constantly.
  2. As soon as the mixture thickens, remove the filling from the heat, and pass it through a sieve using a spoon. Add the yoghurt, and mix again. Pour in the dry ingredients. Wrap the filling in plastic wrap in contact, and let it cool.

Cake assembling

  1. Preheat the oven to 160C (320F) at convection mode.
  2. Use a silicone mat and metal cake rings to assemble the pie. Cut out the 1-2cm (0.40-0.80inch) pieces of the chilled dough, and place them inside the ring, first making the bottom of the pie by pressing the pieces together, and then making sides (which should be 1 cm (0.40 inch) lower than the overall height of the ring).
  3. Start pouring in the filling (the ingredients for the filling are estimated for 2 pies). You can also add some frozen or fresh blackberries, crushed almonds or hazelnuts to the filling. After that, press the sides of the pie down to the level of the filling with your finger, while keeping it from overflowing the edges. There might be some dough left - you can dye it purple using some food coloring, and place the little pieces on top of the pie. Sprinkle the pie with the almond flakes.

Enjoy!