Most people do not even know how to breathe without inhaling their first cup of coffee and for a non drinker like myself, the initial reaction of most is to say “oh you’re a tea drinker”, with my usual response of no surprising them. Yet, here we are with another coffee recipe because it is a great flavor.

And sometimes an idea can come out of nowhere. Walking up the escalator towards works can make you think of what to have for dinner. Being stuck in traffic can make you think about chocolate and raspberries and waking up can make you think about coffee and blueberries.

After walking fifteen miles yesterday, I’m convinced I could have eaten half of this to no consequences, though today likely won’t involve as much strolling through these concrete streets, but there is still a lot to be seen so who knows.

Friends, the brain doesn’t always have a clear path to the way it works but I’m grateful for the idea for this pie because how often would berries and coffee be smushed together in life. This pie is best made within an hour of serving or refrigerated prior to serving.

Enjoy.

Coffee Pie with Blueberry sauce
Recipe by Roamingtaste
Serves 10

Ingredients:
Pastry
1 1/2 cups flour
1 tablespoon superfine sugar
1/4 teaspoon ground cardamom
Small pinch of salt
100 grams/3.5 ounces butter, chilled and finely cubed
1/3 cup ice water
Filling
500 grams/1.1 pounds mascarpone
150 grams/1/2 pound quark or ricotta
1/3 cup strong coffee/espresso
1/4 cup superfine sugar
Blueberries
1 cup blueberries, roughly chopped
1/4 cup superfine sugar

Directions:
Place the flour, sugar, cardamom and salt into a bowl and stir through to combine.

Rub in the butter until they have been flattened into the flour (don’t be afraid to use your hands here). Lastly, sprinkle half the ice water over and mix through, adding more water as necessary and the dough just holds together when you squeeze it in your hand.

Knead on a floured surface and refrigerate for a minimum hour or overnight.

Preheat the oven to 200ºC/400F and roll the refrigerated dough out and press into your pie dish.

Bake in the oven for 25 minutes or until golden

Remove and allow to cool.

Meanwhile, place the blueberries and sugar in a baking dish and stir the sugar throughout.

Bake in the oven for 12 minutes. Remove and allow to cool.

Place the mascarpone, quark, coffee and sugar in a bowl and combine until smooth.

Spoon the coffee into the pastry base and spread it evenly out. Lastly, spoon the blueberry topping over the creamy filling.

Slice and serve.

Note: You can make this ahead and refrigerate up until serving, though it’s best served the day it’s made.

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