Blueberry pie

Chocolate tiffin

• 300 GRAM FLOUR
• 1/2 TSP YEAST
• 1/4 TSP SALT
• 2 1/4 CUP MILK
• 175 GRAM SUGAR
• 2 EGG YOLKS
• 3 TBSP CORN STARCH
• 250 GRAM BLUEBERRIES
• 1 LEAVE GELATIN, soaked

• 200 GRAM CHOCOLATE
• 50 GRAM BUTTER
• 2 TBSP JAM
• HANDFUL SUNFLOWER SEEDS
• 50 GRAM HAZELNUTS, chopped
• 100 GRAM CHOCOLATE CHIP COOKIES, crumbled
• 150 GRAM DRIED FRUITS, chopped
• 2 TBSP CACAO POWDER

Mix the flour, yeast, salt, 3/4 cup of milk and 50 gram sugar and knead for 10 minutes. Allow the dough to rise for one hour. Roll it out to a large circle, put this in a greased pie mold. Bake the pie blind for 25 minutes at 180 degrees Celsius. Dissolve the corn starch, the egg yolks and 100 gram sugar in half a cup milk. Heat the rest of the milk, add the starch mixture and keep heating until the mixture is thick. Pour this custard on the pie, distribute the blueberries on top and bake ten more minutes. Bring 1/2 cup of water to the boil with the remaining sugar and dissolve the gelatin. Allow this to cool down to lukewarm and brush it over the blueberries. Put the pie in the fridge for one hour before serving.

Melt the chocolate with the butter in the microwave. Add all other ingredients except the cacao, stir well. Put the mixture in a cake tin, flatten the top with a spoon. Refrigerate for 2 hours. Turn the tin on a plate and dust with cacao powder.