Let's start on a sweet note!

Hi foodies, I know it's been a while since I updated so during my spare time today, I thought i'd go with a RASPBERRY AND WHITE CHOCOLATE PIE as a sweet start! Miss food-blogging tons and I am not quite done yet with my exam and work. I have quite a bit lined up this month even after exams with deadlines, deadlines, deadlines - but do look forward to going home next Chinese New Year to be with my family and chill in the beautiful sunshine of my home country, Malaysia :)

I might be doing a cover for a food mag and travel site about Malaysia and Singapore when I get back. I do hope things fall into place! It's just more reason to eat, drink and be merry while getting paid for it hehe - I'll keep you guys posted if it comes to :)

Anyway, back to this luscious, better-tasting-than-it-looks-pie, I think there is nothing more luscious and utterly decadent than chocolate sauce, berried, and baked into a smooth delicious pie.

This pie was originally set in white chocolate. But because I did not have white chocolate with me, I used normal good quality semi-sweet chocolate - and thankfully, it worked out quite well for me even though the surfaced kind of reminded me of the moon. The crater-effect could have been avoided had I not been too vigorous in my mixing of my chocolate sauce. Oh well, live and learn :)

Hersheys, in this case, was my "normal good quality"of choice. I just wasn't ready to use my Lindts yet as I wasn't sure how this pie would turn out. Semi-sweet chocs (but go ahead with milk chocolate or white chocolate if you have some) because the crust of this sinful pie is made from shortbread, which is subtly sweet, soft and flaky - I've added a whole vanilla bean into the mixture which made it even lovelier!

When the chocolate, raspberries and crust combines, take my word when I say it was the perfect slice.

I did not chance upon discovering this in my kitchen in the midst of busyness. It was Ricardo, yes, Ricardo the flamboyant, vibrant, and rather effeminate but straight, chef of FoodTV's Ricardo and Friends. Because the pie was so easy to do and so beautiful after, the image remained in my head while my senses tried to emulate the taste of white chocolate and raspberry duet. I guess, I know how chocolate and raspberry turned out now but I am still savoring the white chocolate version in my head, so this will not be the end ;)

I made a few changes to the original recipe, so here it is:

Shortbread Crust

• 2 1/4 cups (560 ml) flour
• 1 pinch of salt
• 1/2 cup (125 ml) vanilla sugar
• 3/4 cup (180 ml) demi salted butter, chilled and cubed
• 4 egg yolks
• 1 tbsp (15 ml) ice water or 35% cream
• 1 tbsp (15 ml) lemon juice

Filling

• 3/4 cup (180 ml) 35% cream
• 4 ounces (120 g) white chocolate, chopped
• 1 egg, lightly beaten
• 1 1/2 cups (375 ml) fresh raspberries
• White chocolate shavings

Directions:

Shortbread Crust

1. Place the flour, salt and sugar in a food processor and pulse for a few seconds.
2. Add the butter and pulse until the mixture resembles coarse cornmeal.
3. Add the egg yolks, water or cream and lemon juice.
4. Pulse until the mixture begins to form a ball.
5. Remove the dough from the food processor. Shape into a disk.
6. Cover with plastic wrap and refrigerate for 30 minutes.
7. Pat the dough into a 9-inch (23 cm) pie pan. Refrigerate for another 30 minutes.
8. With the rack in the lowest position, preheat the oven to 375°F (190°C).
9. Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place.
10. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.

Filling

1. Preheat the oven to 325°F (170°C).
2. In a saucepan over low heat, gently melt the chocolate in the cream.
3. Lightly beat the egg using an electric mixer on lowest speed.
4. While beating, slowly add the chocolate mixture, taking care not to incorporate air into the mixture. Beat for 15 seconds more.
5. Arrange 1 cup (250 ml) raspberries on the pie crust with their pointed ends facing up.
6. Gently pour the filling over the berries without covering them completely.
7. Bake until the centre is firm, 30 to 35 minutes.
8. Let stand at room temperature for 3 to 4 hours.
9. Just before serving, garnish with white chocolate shavings and the remaining raspberries. Best if served the same day.

Will there ever be a time when cravings like these are unbecoming? Never!
This goes very well with ice wine. :)