Blueberry Tart with a Hint of Lemon

It is one of those desserts that will amaze your guests but you will not need a half a day to prepare it. Nice and quick, yet unbelievably delicious. Even quicker, if you have shortcrust pastry leftovers in your freezer.

You will need a pastry shell ( you can use this recipe) of your chosen size. It will depend on how many people you invited :).

For the filling: (20cm tart)

200g mascarpone cheese
150g whipping cream
120g melted white chocolate
2tbs lemon liqueur
zest from 1 lemon (more if needed)
Whip mascarpone cheese and cream together in a bowl. Add a liqueur and keep mixing gently, do not overwork it. At the end add melted chocolate. It must be room temperature, otherwise it will not incorporate correctly. This is it, assembly time! Spread the filling onto a tart shell, top it up with fresh blueberries. Into the fridge for at least 2h. When serving you can dust it with a little bit of icing sugar.