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.
