Blueberry and Lemon Mascarpone Tart

Ingredients

Shortcrust pastry:

1 1/2 cups plain flour, sifted
1 cup plus 1 tsp cold butter, chopped
1/2 cup icing sugar, sifted
3 egg yolks
2 tsp vanilla extract
1 Tbs water, iced

Filling:

500g mascarpone cheese
2 Tbs finely grated lemon zest
1/2 cup icing sugar, sifted

Topping:

2 cups fresh blueberries
Icing sugar, for dusting

Method

In a food processor, place flour, butter and icing sugar and process until mixture resembles fine breadcrumbs. While food processor is still running, add egg yolks and vanilla. Add iced water and process until dough forms.

Turn out onto a lightly floured surface and knead into a ball. Flatten into a disc, wrap in plastic film and refrigerate for at least one hour.

Pre-heat oven to 175 C.

Roll pastry out between two sheets of baking paper. Line a grease, loose bottomed pie tin with the pastry and trim the edges. Prick pastry with a fork and place tart base into the refrigerator for 30 minutes.

Line the pastry bottom with baking paper, fill with pie weights and bake for about 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Set aside to cool.

For the filling, place mascarpone, lemon zest and icing sugar in a bowl and mix well to combine. Spread onto the base of the cooled tart pastry and top with blueberries.

Dust with icing sugar before serving.