Blueberry Tart With Cookie Crust - cooking recipe

Ingredients

400 g fresh blueberries or frozen blueberries, thawed
1/2 None lemon, juice only
225 g caster sugar
30-32 None square/oblong butter cookies/sweet biscuits
6 medium eggs
750 ml whipping cream

Preparation

Puree 3/4 of the blueberries with the lemon juice and 2 tbsp of sugar. Line a rectangular baking dish (about 10 x 12 inch) with parchment paper then arrange 15 cookies on the base and the rest around the sides.
To make the filling, mix the eggs, a pinch of salt and 3/4 cup of the sugar for 6-8 mins with an electric mixer, until thick and creamy. Whip the cream until it just holds its shape then fold it gradually into the egg mixture.
To assemble the tart, pour the filling evenly into the cookie-lined dish. Add spoonfuls of the pureed blueberry mixture and swirl with a fork. Chill in the fridge for 6 hours or overnight.
To make the blueberry compote, mix the remaining sugar with 1/2 cup water in a pan and bring to a boil. Add the rest of the blueberries and simmer 1-2 mins. Pour into a bowl and cool.
About 15 mins before serving, remove the tart from the fridge and transfer it to a flat plate. Spread the blueberry compote on top and cut it into slices to serve.