Pot Pie American

For the pot pie, preheat the oven to 160 °C hot air. Crush the cookies or sponge cake as finely as possible and mix with the melted butter. Pour into a cake pan (26 cm) and press down well.

Chill the cake tin. Divide the raspberries into 2 portions. Warm one portion slightly with a little sugar and press through a straining net. If you don’t have one, you can also puree the raspberries.

Mix well the ricotta, curd, sugar, eggs to obtain as homogeneous a mass as possible. Fold in the flour and the grated chocolate.

Pour about half of the curd mixture into the cake pan, spread the non-pureed raspberries on top and finish with curd mixture. Spread the strained raspberries on top of the mixture and warp with a fork or wooden skewer.

Bake the cake for about 40 minutes (needle test). You may need to cover the cake with aluminum foil to prevent it from getting too dark.

Leave to cool in the oven. Cut and enjoy.

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