Biscuit base- 250g Butternut Snap or Marie biscuits
- 125g unsalted butter, melted
Ricotta cannoli filling- 500g fresh ricotta
- 1/3 cup icing sugar + extra for dusting
- ½ tsp vanilla extract icing sugar
- 250g blueberries
- Finely shredded orange zest and honey, to serve
| Biscuit base- 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).
Ricotta cannoli filling- 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.
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