This is the perfect summery dessert! It is fruity, luscious, velvety, creamy, crunchy, a truly spectacular treat that everyone deserve!
Ingredients for the Tart
- Flour 00 or plain flour 250 gr, plus a little extra for dusting
- Unsalted Butter 150 gr, cold and diced
- Egg yolks 2
- Icing sugar 100 gr
- 1 lemon zest
- Pinch of salt
Ingredients for the Mascarpone cream
- 250 gr mascarpone
- ¼ tsp vanilla extract
- 50 gr icing sugar
- 150 ml whipping cream
Ingredients for Topping
- 250 gr blueberries & Mint leaves
Place the flour, salt and the cold butter in a food processor and blend everything for a few seconds until the mixture resembles fine breadcrumbs. Pour the contents into a bowl and add the icing sugar, the 2 egg yolks and the lemon zest. Knead everything well, but not too long, until you get a smooth and homogeneous dough. Wrap it in cling film and put it to rest in the fridge for at least 30 minutes.Preheat oven to 180°C.
Press the dough into a 4 1/2 x 14-inch rectangular tart pan, greased with butter and flour, with removable bottom, pressing the dough into the edges of the pan.
Use a fork to prick the base all over. Bake in a static oven at 180°C for about 30 minutes or until golden. Set aside in the tin to cool completely.
In a medium bowl beat the mascarpone with the vanilla and icing sugar until creamy. Whisk the double cream until thick peaks form. Add the whipped cream into the mascarpone mixture. Combine well until smooth and completely mixed. Refrigerate until ready to use
Place the tart case on a serving plate. Spoon the Mascarpone cream over base and top with blueberries and mint. Place in fridge for 1 hour to chill and serve. ENJOY!