Blueberry and lime are just perfect together, and you can give them a tiny kick with a pinch of cinnamon. In this case less is more, only a touch of cinnamon lifts a blueberry onto another dimension and the acidity of the lime makes its flavor smoother. It is real refreshing combination for the summer, if there wouldn't be the baking part. But if you don't feel like switching on the oven, then get some ladyfingers and serve everything in a glass. In that case I would drunk the biscuit with some lime juice, then add a layer of lime curd, then some mascarpone mixed with beaten cream and finally top it with the marinated blueberries. Of course served ice cold!
125 g flour
50 g soft butter
50 g powder sugar
1 pinch of salt
flour onto a clean surface and add diced butter, sugar and salt into a
mold. With a help of your fingers work the ingredients together until it
forms crumbles. Add the egg and knead a smooth dough. Put it to the
fridge for 1-2 hours. Blind bake the tart shells.
100 g butter
100 g sugar
juice and zest of 2 limes
2 egg yolks
100 g mascarpone
Put butter, sugar, lime juice and zest into a bowl and let it melt in a bain-marie. As soon as everything has molten mix well and stir in the egg yolks. Beat with a mixer for 10 minutes or until it thickens. Let it cool and chill for 2 hours. Stir in the mascarpone and fill the tart shells. Serve with lime juice and zest marinated blueberries with a few pinches of cinnamon.