For the toppIng:

✿ 400g (14oz) blueberries

✿ 1tbsp cornflour

✿ runny honey, optional you wIll need:

✿ a 26cm (10½in) fluted tart tin, oiled

1 Preheat the oven to 200C/ Gas 6. Roll the pastry to pound-coin thickness, use to line the tart tin and place on a large baking sheet. Line the pastry with a double layer of foil and a layer of baking beans, covering the edges. Bake for 20 mins. Remove foil and beans and bake for 5 mins more, or until turning light golden brown. Remove from the oven and allow to cool completely. Reduce the oven temp to 150C/Gas (If the pastry has cracked slightly, brush with egg white and return to the oven for a few mins).

2. Make the pastry cream: In a bowl, whisk the egg yolks with the sugar until light and thick, then stir through the flour. Put the vanilla and milk in a small saucepan and bring to the boil. Gradually whisk the milk into the egg mixture. Return to the pan and stir over a medium heat until it just comes to the boil. Cook for 2-3 mins or until thick. Allow to cool for 10 mins.

3 Put the ricotta, pastry cream, flour, vanilla and zest in a food processor and whizz until smooth.

4 Put the egg whites in a clean bowl and whisk to soft peaks. Slowly add the sugar and keep whisking until dissolved. Fold a third of the egg whites into the ricotta mixture gently then carefully fold in the rest a large spoonful at a time.

5 Spoon mixture into the tart shell and bake for 35-40 mins. Turn the oven off, open the door ajar and leave for 2hrs before transferring to the fridge.

6 Cook the blueberries gently in a small pan for 5-7 mins or until they begin to pop and juice, but are still holding their shape. Mix the cornflour with 1tbsp cold water and stir through the blueberries to thicken. Spoon into a bowl and set aside to cool. If sour, add a tbsp or so of runny honey to sweeten. Spoon over the cooled tart.