Start by whizzing the shortbread biscuits in a food processor until they are finely ground. Add the melted butter to combine, creating a crumbly mixture. Using the base of a glass, press this into a 35cm x 11cm tart pan and chill for about 15 minutes, or until firm.

While the base sets, prepare the filling by beating together the whipped cream, mascarpone, and a tablespoon of the icing sugar until smooth and combined with stiff peaks. Once ready, spread the mixture evenly into the chilled base and return it to the fridge. Allow it to set for 1 hour, or overnight, until firm.

Place the blueberry jam, half of the fresh blueberries, and 1 tablespoon of icing sugar in a pan. Cook over medium heat, stirring gently for 2-3 minutes until the blueberries begin to burst.

Stir in the remaining blueberries and cook for another minute. Remove from heat and allow the sauce to cool completely.

Once the cheesecake filling has set, carefully remove the tart from the pan. Spoon the cooled blueberry sauce over the top, ensuring every slice has a generous amount of the jammy goodness. Dust the top with some icing sugar.

Serve and enjoy your delicious homemade blueberry cheesecake tart!