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Mix the flour, butter, vanilla extract en Tagatesse until the texture resembles like breadcrumbs. Add the egg yorks one by one, than the ice water and knead the dough briefly into a smooth texture.
Shape the dough gently into a flat ball, wrap it in cling film and leave it for one hour in the refrigerator.
Roll out the dough between two sheets of baking paper to 3 mm thickness.
Place the dough in a buttered cake pan and press the edges firmly. Prick the bottom with a fork and leave the dough for 30 minutes in the refrigerator.
Preheat the oven to 160°C.
Take the pastry out of the refrigerator and place it in a baking tin. Cover the pastry with baking paper and fill with pastry weights or baking beans. Bake it for 15 minutes in the oven.
Remove the baking paper and baking beans. Bake for another 10 minutes and let it cool.
Mix the mascarpone, the whipped egg whites, the squeezed lemon and the Tagatesse in a bowl until a homogeneous mass. Pout the mix into the cooled pie dish and garnish with blueberries.