A LITTLE BIT OF A SHOWSTOPPER DESSERT WITH A SCRUMPTIOUS TASTE
INGREDIENTS
300G DIGESTIVE BISCUIT
150G MELTED BUTTER
TIN CONDENSED MILK (397g)
2 LEMONS (ZESTED AND JUICED)
2 EGG YOLKS
100ML DOUBLE CREAM
1 TABLESPOON ICING SUGAR
2 TABLESPOON CASTER SUGAR
150G BLUEBERRIES
1 TABLESPOON CORNFLOUR
YOU WILL NEED A LOOSE BOTTOM TART/PIE TIN
RECIPE
1.IN A PAN, ADD CORNFLOUR,BLUEBERRIES, SQUEEZE OF LEMON JUICE, SUGAR AND MASH TOGETHER AND HEAT ON A LOW HEAT FOR APPROX 5 MINUTES TILL IT BECOMES A SAUCE. SET ASIDE TO COOL
2. CRUSH THE BISCUITS TO A FINE CRUMB.
MELT THE BUTTER AND MIX WITH THE BISCUIT AND THE SQUASH IT DOWN INTO THE TART TIN. YOU WILL WANT TO SQUASH IT UP THE SIDES A BIT TOO SO IT WILL HOLD THE MIXTURE IN.
3.MIX THE EGGS YOLK, DOUBLE CREAM, ZEST OF 2 LEMONS AND THE REMAINING JUICE AND EVENLY POUR THAT ONTO THE BISCUIT BASE
4.THEN ADD THE BLUEBERRY SAUCE ON TOP. YOU CAN USE A COCKTAIL STICK TO MAKE A SWIRLY PATTERN IF YOU WISH!
5. BAKE IN THE OVEN ON 160 DEGREES (FAN) FOR 12-15 MINUTES
6. REMOVE FROM THE OVEN AND LEAVE TO COOL FOR 1 HOUR AND THEN PLACE IT INTO THE FRIDGE FOR A MINIMUM OF 2 HOURS
7. YOU CAN EITHER LEAVE THE TART IN THE TIN TO SERVE OR CAREFULLY REMOVE IT FROM THE TIN
8. FOR THE DECORATION ON TOP MIX DOUBLE CREAM WITH ICING SUGAR AND PIPE IT ON AND IF YOU HAVE ANY LEFTOVER BLUEBERRIES YOU CAN ADD THEM ON TOP TOO
TUDDENHAMS KITCHEN 
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