mascarpone tart

Base:

180 g flour

80 g butter

20 g coconut, shredded

2 tbsp sugar

1 egg yolk

2-3 tbsp water

Mascarpone cream:

250 g mascarpone

330 g cream cheese

50 g icing sugar (stevia)

1 tbsp lemon zest

Squeezed juice of 1 lemon

1 tsp vanilla essence

Blueberries for garnishing

Heat the oven to 180⁰ C.

Grease a tin/plate. Mix together all the ingredients for the base until you have a dough. Press the well-combined dough into the pan and create a 2-mm-thick layer. Prick it with a fork. Bake until the crust is golden brown, for about 15 - 18 minutes. Remove from the oven and let cool completely.

Beat the mascarpone together with the icing sugar, add in the cream cheese, lemon zest, lemon juice and vanilla essence. Beat at a medium speed until combined.

Spread in a layer on the cooled base, garnish with blueberries and refrigerate until ready to serve.