Blueberry cheesecake
	Make 1 tart This tart was devised by Maurice Spearpoint and is amazingly rich. When too cold the base can be a bit tricky to cut so if it gets very chilled leave it at room temperature for a few minutes before you cut it		white chocolate choux tart au chocolat blueberry cheesecake steamed pecan pud pear dartois Glazed lemon tart

	Amaretti base 220g (8oz) amaretti biscuuits 150g (5oz) butter	This base uses the same principle as the base for cheesecakes. Line the base of a large tart tin with a circle of silicon paper. Melt the butter in a pan. Whizz up the biscuits in a food processor and mix into the melted butter. Before they cool place them into the lined tart tin and press them evenly over the base of the tin with the back of a spoon. Push some into to the rim to form a lip high enough to reach the top of the tin. Bake lightly in a moderate oven for about 15 minutes. Cool.
	The filling 9 egg yolks 150g (5oz) caster sugar 700ml (3 cups) whipping cream Juice 1 lemon juice 1 lime 1 teaspoon vanilla essence	place all of the ingredients into a bowl over a pan of boiling water and whisk until the mixture is the consistency of thick custard. Place a punnet or two (depending on their size and your generosity / budget) of blueberries into the amaretti base and pour in filling. Bake in a moderate oven for about 10 to 15 minutes to firm it up. To serve Make sure the tart is chilled before you cut it. Serve with whipped cream. This dessert tends to go soggy after one day so add the filling and chill only a few hours before you serve it.
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