Makes 24 tarts / 20 minutes
500g Jus-Rol shortcrust pastry block
250g mascarpone cheese
1 lemon juice and rind
150g caster sugar
A little icing sugar to serve if desired
12 Hole Tart Tin
Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
1. Roll out pastry and use to line 2 x 12 hole bun or jam tart tin.
2. Beat together the cheese, lemon juice and rind and the sugar to give a creamy mixture, divide the blueberries between the pastry cases and top with the cheese and lemon mixture.
3. Bake for 12 - 15 minutes until pastry pale golden and filling golden and set.
4. Serve warm or cold, dusted with icing sugar if desired.