blueberry and lemon mascarpone tart
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blueberry and lemon mascarpone tart
  • 500g mascarpone
  • 2 tablespoons finely grated lemon rind
  • ½ cup (80g) icing (confectioner’s) sugar, sifted
  • 375g blueberries
  • icing (confectioner’s) sugar, for dusting

sweet shortcrust pastry

  • 1½ cups (225g) plain (all-purpose) flour, sifted
  • 125g cold butter, chopped
  • ½ cup (80g) icing (confectioner’s) sugar, sifted
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1 tablespoon iced water