Name: Blueberry Tarragon White Chocolate Cheesecake Tart
Cook time: 7 h
Yield: 10-13
Ingredients: For the biscuit base; 250g/9oz Lotus Biscoff biscuits; 125g/41/2oz unsalted butter, melted and cooled; 1/2 tsp flaked sea salt; For the white chocolate cheesecake; 150g/5oz white chocolate, finely chopped; 115g/4oz full-fat cream cheese; 115g/4oz mascarpone; 125ml/41/2fl oz whipping cream; 1 tsp vanilla bean paste; For the blueberry and tarragon compote; 350g/12oz blueberries; 50g/2oz caster sugar; Juice of half a lemon; 2 tbsp finely chopped fresh tarragon; 1 tbsp cornflour

VMG Recipes