To make the biscuit base, place biscuits into a food processor and process until finely chopped. Add butter and process until well combined.

Evenly press mixture into the base of 22cm wide x 2.5cm deep loose-base fluted tart pan. Refrigerate for 3 hours (or longer if time permits).

To make the filling, place ricotta, icing sugar and vanilla into a medium bowl. Using electric hand beaters, beat the mixture until smooth. Cover and chill until ready to serve.

Just before serving, fill the tart case with the ricotta mixture. Scatter with blueberries. Dust with icing sugar and sprinkle with orange zest. Drizzle with a little honey and serve.