Blueberry tart

Sheet of sweet pastry
2 eggs
4 Tbsp sugar
200 ml cream
About 10 sponge biscuits
Tin blueberries (or fresh if available)

Preheat oven to 180 degrees C.
Line an oven proof baking dish with the pastry.
Bake the pastry blind for 15 minutes, then remove the blind and bake for another 4 minutes.
Beat eggs and sugar together.
Add cream and briefly beat.
Break up the sponge biscuits and add.
Spread the filling over the pastry base and place the blueberries on top.
Bake at 180 degrees C for 45 minutes or until filling is set.
Serve with cream or ice-cream.