Ricotta tart with blueberries

Step 1

Roll the pastry out on a floured board to 38cm x 14cm. Use to line a 34cm x 10cm rectangular loose-bottomed tart pan. Prick base with a fork, then chill for 30 minutes.

Step 2

Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights or rice. Bake for 3 minutes until golden. Blend remaining ingredients in a processor until smooth. Pour into tart case and bake for 30 minutes until set. (Reduce oven if tart is browning too quickly – it should be quite pale.) Cool.

Step 3

Meanwhile for compote, place berries, vanilla pod and seeds and sugar in a pan with 1/2 cup (125ml) water. Stir over low heat to dissolve sugar, then simmer for 2-3 minutes. Mix arrowroot with 2 tbs each water and berry liquid. Stir into berries and cook for 2 minutes until thickened. Cool. Top tart with compote and serve.