This summery blueberry tart has both a cooked blueberry filling and a fresh blueberry topping, making it extra juicy.
Preheat the oven to 170°C (340F).
Roll out the sweet shortcrust pastry to 3-4mm (0.1-0.15 inches) thickness on a floured surface.
Line a pie tin, prick the base all over with a fork and chill for 20 minutes.
Remove the pie crust from the fridge and line the inside of the pie crust with baking paper and baking beans.
Bake for 15 minutes until the pastry edges are slightly colored. Remove the paper and beans, then bake for 5-6 minutes until the base has also slightly darkened. Set aside.
Mix the egg with the sugar and cream.
Place the speculoos cookies in a blender and blitz until they have a breadcrumbs texture. Scatter the speculoos breadcrumbs in the pastry case.
Place 100 g (1 cup) blueberries onto the speculoos and pour the egg mix over the top.
Bake for 10-15min or until the egg mixture has set. Leave to cool.
Garnish the pie with the remaining blueberries and slightly press them into the custard so that they don't roll away.