Blueberries combined with white chocolate make this a terrific dessert which can be made a day ahead.

  • Place all the ingredients for the base into a food processor, and mix until combined well. Press the mixture into a greased 9-inch tart dish, or 4 individual dishes, using the back of a dessert spoon (the mixture will have a crumbly texture). Refrigerate the base for 15 minutes. Then bake in a pre-heated oven at 190 degrees (375F) for 25 – 30 minutes. Leave the base to cool.
  • For the filling, break the chocolate into pieces in a large glass bowl placed over a saucepan of boiling water. Stir occasionally until melted. Remove from heat, and stir in the 25g of butter until melted. Finally, mix in the double cream, and whisk until smooth.
  • Spread the blueberries over the tart base, and then pour the chocolate mixture evenly over the top. Chill for at least 3 hours, so that the chocolate sets.

For the base

  • 150g walnuts, finely chopped
  • 1 egg, slightly beaten
  • 50g unsalted butter
  • 150g plain flour
  • 50g caster sugar
  • 1 teaspoon orange zest

For the filling

  • 350g white chocolate
  • 25g unsalted butter
  • 150ml double cream
  • 100g fresh BerryWorld blueberries