QUEEN OF TARTS

NOTHING BEATS A SLICE OF THIS HEAVENLY honey-soaked TART WITH A CUP OF FRESHLY BREWED TEA

BLUEBERRY CHEESECAKE TART

Serves 8-10

250g pkt Granita biscuits
125g unsalted butter, melted
Blueberries, frozen blackberries, fig, edible flowers & thyme, to garnish (optional)

Filling

1 tsp powdered gelatine
1 tbsp boiling water
125g punnet blueberries
⅓ cup caster sugar
175g cream cheese, chopped
175ml thickened cream, whipped

Blueberry jelly topping

200g frozen blueberries
2 tbsp caster sugar
2 tsp powdered gelatine
½ cup boiling water

Break biscuits into a food processor and process until fine crumbs form. Add butter and process until combined. Press into base and up sides of a 35cm