To make the tart base, place the Maria cookies into a food processor and process until finely chopped.
Add the butter and process until well combined.
Press the cook mixture firmly into a 8 or 9 inch pie pan with your hand or the bottom of a glass.
Refrigerate for 3 hours of longer.
To make the filling, place the ricotta, powdered sugar and vanilla into the bowl of an electric mixer.
Beat the mixture until smooth (you can use an electric hand beater as well).
Cover and chill until ready to serve.
Just before serving, fill the tart crust with the ricotta mixture.
Scatter the blueberries and dust with icing sugar sprinkle with orange or lemon zest.
Drizzle a little honey and serve cold.