2）Mix the flour, sugar, salt, yeast &milk mixture, beaten egg and butter together. Add a little more flour if needed, but do not mix the dough for too long.

3）Let the dough prove for 1 hour in a warm place. Then roll out and line a greased tart mould. Prick bottom of tart and cover.

4）Let it rise another 30mm before adding the filling.
Filling
1) Mix the Ricotta cheese, London Gold, eggs, sugar and the broken cookies together.

2) Cover the dough base with half of the cream cheese filling.

3) Add the blueberries.

4) Finish with the remainder of the cream cheese.

5) Bake at 175℃/Gas mark 4,for 40-50 minutes.

6) Before serving dust(撒糖于糕上) with icing sugar(（制甜食用的）糖粉).