Blueberry and ricotta tart

Think of this as a cheesecake in a pastry crust. Frozen blueberries work as well as fresh, but you can top it with any berries you like.

Makes 12

✿ 500g (18oz)

shortcrust pastry For the pastry cream:

✿ 4 egg yolks

✿ 100g (3½oz) caster sugar

✿ 30g (1oz) plain flour

✿ ½tsp vanilla extract

✿ 350ml (12fl oz) whole milk For the filling:

✿ 500g (18oz) ricotta

✿ 30g (1oz) plain flour

✿ 1tsp vanilla paste

✿ Zest of 1 large orange

✿ 3 large egg whites

✿ 75g (2½oz) caster sugar