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1
In a food processor pulse the first four ingredients to combine.
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2
Add the remaining ingredients and process to bring together into a loose ball. Adjust the amount of water as needed to achieve this texture. The mix shouldn't ball up in the machine, we don't need it that moist.
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3
Line a baking tin with cling film or use a silicone baking mould of your choice. I used a rectangular flan tin ( 36 x 12 cm or 14 x 4.5-inch ).
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4
Press the crust evenly into the tin and then place in the fridge to set while you make the cream.
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5
Combine all ingredients, except warm water, in a blender and process until it's smooth.
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6
With the blender running on low speed, drizzle in the water through the feed hole in the top.
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7
Pour the mix into your prepared crust and place in the fridge to partially set - about 15 minutes.
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8
While that's setting, wash your blueberries ( you'll need about 350g or 2 cups ).
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9
When the cream is soft to the touch but not too soft, place the blueberries on top in whatever way you desire.
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10
You could also use a mix of berries, or no berries at all. But the berries make it pretty
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11
Place in the fridge or freezer to set completely - about 1 hour - and then slice.
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12
It will store well in the fridge in an airtight container for up to 5 days or in the freezer for several months.
