Ingredients
1 ½ x 250g packets Butternut Snap Cookie
½ cup slivered almonds, toasted
100g unsalted butter, melted
FILLING
500g fresh ricotta
2/3 cup caster sugar
2 tsp vanilla extract
1 egg
2/3 cup thickened cream
2 tsp plain flour
125g punnet blueberries
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.