Blueberry Mascarpone Tart: An Elegant Dessert Delight

Blueberry Mascarpone Tart is a delicious dessert featuring a creamy mascarpone filling topped with fresh blueberries.

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Preheat your oven to 350°F (175°C) and grease a tart pan with a removable bottom.
In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together.
Press the dough into the tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
Bake in the preheated oven for 15–20 minutes or until lightly golden. Remove from the oven and let cool completely.
In a mixing bowl, whip the heavy cream until soft peaks form.
In another bowl, combine the mascarpone cheese, granulated sugar, vanilla extract, and lemon zest. Gently fold the whipped cream into this mixture until well combined.
Once the tart crust is completely cool, spread the mascarpone filling evenly over the crust.
In a saucepan, combine the fresh blueberries, granulated sugar, lemon juice, and cornstarch mixed with water. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 3–5 minutes.
Remove from heat and let the blueberry mixture cool slightly.
Once cooled, spoon the blueberry topping over the mascarpone filling.
Refrigerate the tart for at least 2 hours to allow it to set.
Slice and serve your Blueberry Mascarpone Tart chilled, enjoying the creamy filling paired with the fresh blueberries!