First step: Pie shell
Shortbread pastry: Sand 250 g of flour and 12 g of cubed butter with your hands. Add 40 g of icing sugar. Add 1 egg yolk, 30 g of cold water and a pinch of salt. Mix by flattening with the palm of your hand. As soon as you see the dough is formed, stop mixing or it will become elastic. Roll a ball and cover it up with plastic film, then put it in the refrigerator.
Second step: The financier
Melt 100 g of butter. Mix 150 g of flour and 60 g of almond powder. Add 75 g of icing sugar and 3 unbeaten egg whites. Add melted butter and 50 g of Fourme d’AMBERT AOP cut in small pieces. Bake at 180° for about 25 min. Add the Financier and the Fourme on the dough.
Third step: Finishing
Once the pie is demolded, add a thin layer of Auvergne blueberry jam then, in a harmonious way, put blueberries and nice circles of Fourme d’AMBERT.