500g Montefiore Cheese Mascarpone
1 tbsp finely grated lemon rind
½ to ¼ cup icing sugar, sweetened to taste, sifted
1 punnet of blueberries
For the pastry:
1⁄3 cup almond meal, 1¼ cups (185g) plain flour (sifted), 125g cold butter (chopped), ½ cup icing sugar (sifted), 3 egg yolks, 2 tsp vanilla extract, 1 tbsp iced water, icing sugar for dusting
To make the pastry, place the almond meal, flour, butter and icing sugar in a food processor and process until the mixture resembles breadcrumbs. While the processor is running, add the egg yolks, vanilla and iced water and process until the dough starts to come together. Tip the mixture onto a lightly floured surface and bring it together to form a ball and flatten it into a disc. Wrap in cling film and refrigerate for 30 minutes.
Preheat oven to 180ºC (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Line a lightly greased 33cm x 9cm loose-bottomed rectangular tart tin with the pastry. If the pastry tears while transferring the dough to the tin simply press the dough together with your fingers. Prick the base a few times with a fork. Refrigerate for 30 minutes.
Line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. Remove the paper and the weights and bake for a further 10 minutes or until golden. Set aside to cool. To make the filling, in a bowl, mix to combine the mascarpone, lemon and icing sugar. Spread onto the base of the tart shell, top with the blueberries and dust with icing sugar.