1. Cut the butter into small pieces, soften it, add powdered sugar, and beat with an electric whisk until the volume becomes larger and the color turns white
2. Add the egg liquid in two batches, beat evenly until feathery,
3. Sift in salt and low powder in 2 times, mix well until there are no particles and no dry powder.
4. Cover with plastic wrap and chill and relax for 1 hour
5. Beat mascarpone with caster sugar until smooth
6. Then add yogurt, light cream, eggs, lemon juice (if you don’t need to add it), continue to beat until it is smooth and slightly thick.
7. Sift in cornstarch and mix well. It’s hot in summer and should be refrigerated for later use.
8. Take out the tart crust and gently round it. Don’t knead it, it will be oily. Use a rolling pin to roll it into a crust slightly larger than the tart mold. Place it in the tart pan and gently flatten the inner wall with your hands.
9. Pour in the cheese paste, and then put some blueberries into it, taking care not to break it.
10. Preheat the oven at 160 degrees, middle level, 45 minutes,
11. The freshly baked tarts will bulge up and go down when it gets cold
12. The top can be decorated with blueberries.
Tips:The oil in the tart crust is relatively heavy, so don't knead it hard, otherwise it will get oily.
Tart liquid should be refrigerated in summer for later use.
Don't break the blueberry grains, or you won't read them.
