No-Bake Lemon Blueberry Tart with Mascarpone

Instructions

Prepare the crust.

Crush the digestive biscuits or graham crackers into fine crumbs.

Mix with the melted butter until evenly combined.

Press it firmly into the bottom and up the sides of an 8-inch (20 cm) tart pan with a removable bottom.

Refrigerate for at least 30 minutes while you prepare the filling.

Make the blueberry sauce.

Add the blueberries, sugar, lemon juice to a small saucepan.

Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries begin to soften and release their juices. Lightly mash some of the berries with the back of a spoon.

Stir the cornstarch with the water to make a slurry, then add it to the saucepan.

Cook for another 12 minutes, stirring constantly, until thickened.

Remove from the heat and let cool completely.

Prepare the lemon cream.

In a large bowl, add the mascarpone, Greek yogurt, powdered sugar, salt, lemon zest, lemon juice, vanilla extract (if using), and a pinch of salt.

Mix until smooth and creamy.

Add the cold whipping cream.

Continue mixing until it reaches medium-stiff peaks.

Assemble the tart.

Add the cooled blueberry mixture over the chilled biscuit crust.

Spread it evenly. Place the tart in the freezer for 15 minutes to help the blueberry layer firm up.

Spoon the lemon cream on top.

Smooth the surface with an offset spatula.

Refrigerate the tart for at least 6 hours, or preferably overnight, until the filling is fully set.

Decorate and serve.

Top with fresh blueberries, lemon slices, and fresh mint leaves if desired.

Dust with powdered sugar.

Slice and enjoy chilled.

Dessert