TIP: To toast almonds, spread over an oven tray. Cook in a moderate oven (180C) for about 5 minutes, or until light golden. Slice will keep for up to three days in a container in the fridge.
Ingredients
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending the paper 3cm above pan edges.
Process cookies and almonds in a food processor until finely crushed. Add butter. Process until combined. Press two-thirds of the mixture firmly over base of prepared pan.
To make filling, process ricotta, sugar, vanilla and egg in same clean food processor until smooth. Add cream and flour. Pulse until combined. Spoon over base. Gently press in blueberries. Sprinkle over remaining crumb mixture.
Cook in a moderately slow oven (160C) for 35 to 40 minutes, or until filling is just set. Turn off oven. Cool in oven with door ajar for 30 minutes. Remove. Refrigerate, covered, for about 4 hours, or until cold.
To serve, lift slice from pan and cut into long slices.
