Mascarpone Tart with Blueberries

Ingredients

• 180 g flour
• 60 g sugar
• Salt
• 1 egg
• 120 g butter
• flour (for the work surface)
• butter (for the pan)
• 400 g blueberries
• 400 g mascarpone
• 60 g sugar
• 1 packet vanilla sugar
• 0.5 untreated lemon (juice and zest)
• 150 ml whipping cream

Instructions

1. 1.

   Mix flour, sugar, and a pinch of salt; sift onto the work surface, create a well in the center, crack the egg into it, and scatter butter pieces around the well. Quickly knead all ingredients by hand into a smooth dough, shape into a ball, wrap in cling film, and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

3. 3.

   Roll out the dough on a floured surface slightly larger than the pan, line the buttered tart pan with it, lifting a small edge. Cover with parchment paper and beans, then bake in the preheated oven for about 20 minutes.

4. 4.

   Remove, let cool, release from the pan, and allow to fully chill on a wire rack.

5. 5.

   Wash the berries, rinse, and drain well.

6. 6.

   Beat mascarpone with sugar, vanilla sugar, lemon juice, zest, and cream using hand mixer whisk attachments until creamy and airy (about 5 minutes).

7. 7.

   Spread this over the cooled base, arrange the berries on top, and refrigerate for 1 hour.

8. 8.

   Serve in slices.