Rules of Acquisition, #214: Ferengi Pie 2

"Never begin a business negotiation on an empty stomach."

All right, so I decided to make a second Ferengi Pie with quark.

Crust: Again, use whatever is your favorite pie crust, shortbread type works the best here. Remember that I use 26 cm diameter springform pie pan with high-rising edges, and so I used two packs of frozen premade pie crust dough. Scale down as appropriate for your pan.

Filling:
500 g blueberries/bilberries (frozen or fresh)
200-250 g white chocolate
some cream
500 g quark (or Ricotta/Mascarpone/Philadelphia/smetana)
(some extra sugar, if sugar in white chocolate is not enough for you)

Preheat the oven to +200 C. Press the dough into a pan.

Put quark into a bowl.

Melt the white chocolate either in a bain marie or microwave. Mix in cream until it is smooth. Pour mix into quark and mix furiously before it cools down and lumpifies; it won't if you mix furiously enough, but it will be stiff.

Put some quark-choccy mix into the pan. Pour half of blueberries over it. Put the rest of quark-choccy over the blueberry layer, then pour the rest of blueberries over quark layer. You have to top with blueberries, otherwise chocolate in quark will burn in the oven.

Bake about 40 minutes on bottom racks, get doubts if it is done, check, and if it looks about done but the edges could use a bit of extra color, crank up the temperature to +250 C and bake about five, ten minutes longer.

Take out, let it cool, put it into fridge overnight. Or cut after couple of hours and eat with vanilla ice cream while warm. (Don't cut it while hot, everything will spill out.)