Blueberry Mascarpone Tart

Bottom
225 g sifted Lisa's Choice gluten-free flour
125 g cold butter, diced
80 g powdered sugar (sifted)
3 egg yolks
2 teaspoons vanilla extract
1 tablespoon ice water (very cold)

Filling
450 g Mascarpone cheese
2 tablespoons lemon zest, preferably from organic lemon
80 g powdered sugar
350 g blueberries
A little powdered sugar for the final touch (dusting on the berries)

Crust
1. Place the sifted flour, powdered sugar, and butter in a food processor, and pulse until it resembles breadcrumbs. While the machine is running, add the egg yolks, vanilla extract, and ice water. Let the machine run until it forms a cohesive dough. Transfer the dough onto a surface lightly dusted with flour and shape it into a ball. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour.
2. Preheat the oven to 180ºC (350ºF). Roll out the dough between two sheets of parchment paper to about 3mm thickness. Once the baking pan is lined with parchment paper (we usually line the bottom with parchment paper and lightly butter the sides), place the rolled-out dough into it. Shape the sides nicely and prick holes in the bottom. Chill in the refrigerator for another 30 minutes. Place parchment paper with pie weights (such as rice or baking beans) inside and bake for 10 minutes.
3. Remove the pie weights and parchment paper. Bake for an additional 10 minutes or until golden brown. Allow the crust to cool completely.

Filling
1. Combine the Mascarpone cheese, lemon zest, and powdered sugar, and mix well.
2. Place the filling into the cooled crust and decorate with the blueberries. Dust a small amount of powdered sugar through a sieve over the top. Too delicious, we bet this tart will be gone in no time!