1 x approx 23cm sweet short pastry shell (ready unrolled, unbaked)
¾ cup sugar
500g frozen or fresh blueberries
1 ½ tablespoons arrowroot
1 teaspoon each grated lemon rind and lemon juice
¼ cup light cream
1 teaspoon ground cinnamon
1 egg, separated
200g Bouton d’or Ricotta

Preheat oven to 190ºC. Place blueberries in a bowl with ½ cup sugar, arrowroot and cinnamon and stand for 15 minutes. Place ricotta in a food processor with cream, lemon rind, juice, egg yolk and remaining sugar. Process until smooth. Beat egg white until stiff and fold into cheese mixture. Place blueberries on the base of the pie shell and top with cheese. Bake at 190ºC for 15 minutes then reduce heat and bake for about 45 minutes until set. Serve warm or cold.