Puff Pastry Pie with Blackberry and Cream

Sift 500 g of flour and mix with salt. Add cold butter, cut into pieces, and chop with a sharp knife until it resembles fine breadcrumbs.

Beat one egg, add 1 cup of water and beat again. Pour the mixture into the crumb and knead the dough well.

Place the dough in a baking dish and let it rest.

Thaw the frozen blackberries, rinse them under cold water and gently squeeze them so they don't release excess juice.

Spread the blackberries evenly over the dough.

Take 4 pieces of shortbread cookies, crumble them in your hands, and distribute evenly over the blackberries.

Bring the milk to a boil over low heat.

Separately whisk 4 egg yolks with 200 g sugar, 1 g vanilla, and 50 g flour until uniform.

While constantly stirring the egg yolks, slowly pour in the warm milk. Transfer the mixture to medium heat and bring to a boil.

Reduce the heat and cook for 5–10 minutes until thickened, stirring constantly. Let the cream cool.

Spread the cooled cream over the cookies.

Break the remaining 4 cookies and distribute them evenly over the cream.

Put the pie in the oven and bake for about 30 minutes until golden brown.

Before serving, sprinkle the cake with chocolate shavings.