Blueberry cheesecake tart recipe

Heavenly blueberry cheesecake tart is made with mascarpone and a readymade pastry case to make a delicious dessert that's ready in just 20 mins. We used Marks & Spencer's sweet shortcrust pastry case, but feel free to use your own. The cheesecake's richness comes from creamy mascapone and double cream. Don't forget to add the finishing touch though - decorating the cheesecake with blueberries and white chocolate tops it perfectly. This dessert serves 8, so there will be plenty to go around.

Ingredients

• 250g mascarpone
• Zest and juice 1 lemon
• 45g icing sugar
• 150ml whipped double cream
• 1 small pastry tart case (we used Marks & Spencer’s sweet shortcrust)
• White chocolate curls and blueberries, to decorate

Method

1. In a large bowl, combine the mascarpone, lemon zest and juice and icing sugar using an electric mixer. Set aside.
2. In a separate bowl, whisk the cream to soft peaks, then fold into the mascarpone.
3. Spoon into the pastry case, spread with a spatula and lightly press the top in a circular motion to create a spiral pattern.
4. To decorate, cover the tart with a few white chocolate curls and the blueberries.