Blueberry lemon Mascarpone Tart. #DonnaHay

Blueberries are in season. #yum
So is navy, denim, and white as you can see here. #matchdessert to your outfit.
Is there anything better a blueberry tart with mascarpone ?
Answer ? Mais non!
This tart adulterated from Donna Hay is pretty easy.
Make (or buy the pastry).
Mix up the mascarpone and fill the pastry.
Toss on Blueberries.
Voila ! Eat up !

You need for one tart :
For the filling:
500g mascarpone
2 tablespoons finely grated lemon rind
½ cup (80g) icing (confectioner’s) sugar, sifted
375g blueberries
icing sugar, for dusting
For the sweet shortcrust pastry
1½ cups (225g) plain flour, sifted
125g cold butter, chopped
½ cup (80g) icing sugar, sifted
3 egg yolks
2 teaspoons vanilla extract
1 tablespoon iced water .

•    Slip into Prada sequin skirt and Mui Miu beaded blouse.
•    Pull on Dior mules.
•    Grab a Givenchy apron.
•    Pour a big fat glass of champagne.
•    Skip this next bit if you know how to make pastry and go straight to the Mascarpone.
•    To make the pastry, place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs or a Bobbi Brown face scrub.
•    While the motor is running, add the egg yolk and vanilla.
•    Add the iced water and process until the dough just comes together.  Like you at this time of year. Barely together.
•    Turn out onto a lightly floured surface and bring together to form a ball.
•    Smash it and flatten into a round disc like a Celine bag, wrap in plastic wrap and refrigerate for 1 hour.
•    Guzzle more champagne.
•    Preheat oven to 180ºC (350ºF).
•    Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Think a low kitten heel.
•    Line a lightly moisterised a 33cm x 9cm loose-bottomed rectangular tart tin with the pastry.
•    Loose bottomed like you will be after eating this.
•    Trim the edges and prick the base with a fork.  Think of ex husbands as you prick.
•    Refrigerate for another 30 minutes. That’s the pastry not you. #cooldown.
•    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 as Beyonce.
•    Set aside to cool.
•   While the tart is baking, make the filling.
•    Place the mascarpone, lemon and icing sugar in a bowl and mix well to combine.
•    Lick the bowl to check that is delicious . Tick.
•    Spread the lovely creamy goo onto the base of the cooled tart shell, accessorise with the blueberries and dust with icing sugar to serve.
•    Delicious !