A lovely presentation after a meal with a desert wine or coffee.
Pastry:
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1/3 cup sour cream
- 2-3 tablespoons light olive oil
Filling:
- 1 1/4 cups marscapone cheese
- 1/4 cup sour cream
- 3/4 cup superfine sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 4 egg yolks
- 2/3 cup blueberries
- powdered sugar for dusting
Method Pastry: In a food processor add flour, sugar, lemon zest, sour cream and a pinch of salt. Pulse for 8-10 seconds. Adding olive oil until mixture resembles crumbs. Remove and knead lightly into a disk. Cover in plastic wrap and chill for 30 minutes.
Preheat oven to 375 degrees and grease a 7 inch tart pan. Roll pastry between 2 sheets of parchment paper in a circle to line the pan. Blind bake for 12 minutes with pie weights and another 8 minutes without. Cool
Add marscapone, sour cream and sugar into food procesor, pulse for 15-20 times until smooth, then add lemon zest, vanilla, cornstarch and egg yolks until combined.
Pour the mixture into a heat proof bowl over a saucepan with simmering water. Cook for about 30 minutes, stirring often until thick. Pour into tart pan and level. Add blueberries over the surface, cool and serve with sprinkled powdered sugar. About 4-6 servings
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