Ride the wave out(Peach Infused Cream Puffs)

Our bodies bobbed up and down in the crisp cold water. seaweed tickled our toes as it was pushed by the coming waves. The noise of lapping water on the hard sand and kids in the distance laughing was all that could be heard. We glanced out into the expansive ocean, no words were spoken, just a quick glance at each other confirming this was the one. Theres the short amount of confusion in whether we should get closer or sit tight and wait for the wave to sweep us up. The moment was coming, the moment of riding the wave, we gripped our boards and turned our backs to the oceans and threw our bodies down. In a quick few seconds we were lifted in the air, being pushed forward, by a foaming cool mass. The water gathered around our bodies moving us forward; toward the quiet beach. Before we knew it we were beached on the hard sand, the water had retreated leaving us still. Our laughter was now the only thing that could be heard. We dove back into the salty clear water. The silky water greeting us like an old friend. We repeated that experience all day. The rough voice of my teacher awoke me from my day-dream. I was in my math, weeks had gone by since I had been at the beach submerged it’s refreshing bliss. I sat up straiter and tried to focus on what he was trying to teach us.

Over the summer I worked at a lovely bakery, which is thankfully right next to the beach. I had taken an intensive math course over the summer while working there and didn’t have all the that much free time but when ever I had the energy I would go to the beach after work. It was my saving grace. There’s something about the beach that frees the mind, takes away stress and refreshes me. The light house in the distance making a quiet but continuous warning, the seals having conversations, and the aggressive waves hitting against the rocky cliffs.
These days I’m still working full-time at the bakery, taking a number of classes, and am an ambassador for an awesome organization. It keeps me busy, but never to busy to sit on the warm sand and enjoy the sparkling ocean view. As things get really tough this semester I tell myself this: Think of every challenge like a wave you would ride, it may seem huge and scary and you may feel like it will consume; like you won’t make it out alive, but if you just go right at it and ride it no matter how scared it will carry you to solid ground. The ride itself is always nice to, look around a bit. I hope everyone had a great summer.

Peach Infused Cream Puffs
I infused these with a peach flavored tea and it was a very subtle taste but perfect for cream puffs. Next time I think I might add pureed peach to give it a little more of the peach punch. This can also be infused with any other tea flavor the possibilities are endless.
Pate a choux
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white
Directions
1.Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
2.Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Tart Dough
6 tablespoons unsalted butter, softened
1/2 cup confectioners’ sugar
2 large egg yolks
1/2 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons heavy cream
Directions
1.Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
2.Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.
Pastry Cream
2 cups whole milk
1/2 cup sugar
2 peach tea bags (or any flavor you want)
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 1/2-inch pieces
Directions
1.Bring milk, 1/4 cup sugar, 2 tea bags, and salt to a simmer in a medium saucepan over medium heat.
2.Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
3.Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low-speed or whisk by hand until smooth.

Directions
1.Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
2.Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
3.Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
4.Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Insert tip into bottom of each puff, and fill. Dust with confectioners’ sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.

Patience (Chai Cake with Honey-Ginger Cream)

My body flew up into a sitting position, scrambling to hit off the booming alarm. Through the darkness my phone read 4am. I slowly slid out of bed and started to get dressed. I made my way to the kitchen, boiled some water for tea, put my hair up, and swooped up the rest of my belongings and was out the door in no time. The fog laid thick on the street, the only light was from the moon and glistening stars. I jumped into my car, immediately turning it on to get the heater going, and docked my phone to get some music playing. Once the car was warm and toasty, I put my car into drive, and started singing to the music. I drove to the outskirts of town, and then I was free; driving out on the fogging country roads.

I just got a new job, a dream job for me. I work at a small bakery, in a very small town, where we make everything from scratch, and everything is local. I’m the morning baker for week days, and I love it. All our baking is done right out where the customers can see us; so there’s a lot of interaction. We have the locals that come hang out, tons of road bikers, and tons of tourists on the way to the beaches. Getting up early in the morning isn’t bad at all, I really enjoy it actually. It’s peaceful because no one is out, and I get to go bake. I have been working hard at staying patient for a bakery job to come along, these last few months have been hard; waiting. Finally the perfect job has come along, and I still have to remind myself to be patient, when it comes to learning everything. Patience is a virtue.

Sweet Summer time(Rhubarb Bread)

The dull pencil colored in another bubble on the scantron. Each time I filled in one more I was a little closer. “Focus” I told myself. I continued to fill in the bubbles while tapping my foot on the floor. With one last marking my last final was done. I jumped in my car cranked the tunes, opened my window and cruzed home. The memories started flooding back. Sitting on the dirt ground, the only light from the moon and the stars, staring at a star lit lake. Looking around at cousins, my family all snuggled their gazes stuck on the lake. The warm breeze hitting our faces. The fish jumping, dancing on top of the rippling lake. All our family camping trip, eating loads of deviled ham, being burnt to a crisp, and making smores over the crackling fire. More memories kept flooding in.

Spending many warm summer days out at the beach. We would pack up our rickety minivan like there was no tomorrow. Once we arrived at the beach we would run straight towards the waves. The hot sand wedged between our little toes, gobs of sun block not properly rubbed in, and the sun beams greeting us like old friends. Little waves would lap over our feet with us squealing in delight from the icy water our feet were submerged in. After hours of my sisters, cousins and I swimming, sand castle building, and burying each other to our hearts content; we would all cram back into the van, our new sun burns being rubbed the wrong way by the scratchy seats.
These were just a few of the memories that flashed by in my mind as I drove home from my last final. When I got home, I immediately went to the kitchen pulled out some butter, sugar and eggs. As I started to toss ingredients into bowls I thought of the memories I will make this summer.

The recipes:
At the market behind my house they sell fruits and vegetable that are about to go bad, I have mentioned how I bought a huge bag of Key limes for $2, well also bought a huge bag of rhubarb for 79 cents. I couldn’t pass it up! The bread was moist, sweet and little tangy from the Rhubarb. The Key Lime curd was a complimentary to that tangyness. I think I will plan on making it again with some strawberries in the bread to add a bit more sweetness. Rhubarb Bread
Ingredients
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups rhubarb, rinse, chop
Directions
1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350 degree oven for 50 to 60 minutes.

Lime Curd
3 large eggs
1/3 to 1/2 cup (63g to 96g) of sugar (I used 1/2 cup (96g) in recipe above)
Zest of 1 lime
1/2 cup (0.118L) of fresh lime juice
6 tablespoons (3/4 sticks) unsalted butter, cut into small pieces
1/2 teaspoon of vanilla (optional)
1. Whisk the eggs and sugar in saucepan until a light lemony color. Alternatively this can be done in a stand mixer and then added to the saucepan. This will take a minute or two in the mixer and more if doing by hand. Add in the zest, lime juice and pieces of butter.
2. Place saucepan over medium heat and constantly whisk mixture until it starts to thicken. Allow it to come to a simmer for a couple of seconds and remove from heat. Add vanilla here if you choose to. Cool to room temperature and then place in a container in the frig. It will thicken more as it cools down.

Sweet and Sour(Key Lime Drop Cookies)

I sat silently on a train fully realizing what I had done. My eyes darted around the train to find a familiar face, but there was no such luck. I gingerly untangled my iPod headphones and for the 2 hour train ride sat uncomfortable and starving. A few months earlier I had decided on working at a camp in New York. It sounded like a great new adventure, and what better way to spend the summer. Now though sitting on this cold train all the way across the country from what I knew, was quite scary. I knew there was no turning back.
Once the train arrived at my stop, I dragged my luggage through the crowds of people. I was a bit shaky from being in this new place, but also because I was starving. As I pushed my way off the train, I looked through the people at the station, and finally a familiar face. My body relaxed a little as I walked over to Kristen. My sister had worked with her at this camp, and she had visited California and stayed with us. I hugged her and immediately felt better.
She helped me get settled in to camp, but once it all started I branched out and made new friends. She was there for me throughout camp whenever I needed her, and was always down for a Starbucks run. We picked our days off accordingly so that we could hang out. She brought me to the most amazing sandwich place, that I dream about today. She made fun of my slang I used and always kept it real. She truly made my camp experience ten times better than what it would have been. I was so glad I got to spend the summer with her. As the summer came to an end, I knew I would have to say goodbye.
The last night of each session we would have a campfire on our beach. Each unit would sing and song and then the counselors would get up and make a tunnel with our hands up against each others. One unit at a time would come through and we would sing this as we swayed back and forth:
Mm, mm, I’d like to linger
Mm, mm, a little longer
Mm, mm, a little longer here with you
Mm, mm, its such a perfect night
Mm, mm, it doesn’t seem quite right
Mm, mm, that it should be my last with you
Mm, mm, and come December
Mm, mm, I will remember
Mm, mm, our campfire bright and friendships true
Mm, mm, and as the years go by
Mm, mm, I’ll think you and sigh
Mm, mm, this is goodnight and not goodbye
So as I said goodbye to all my fellow counselors, I kept that song in mind. Hugging Kristen goodbye was hard but I knew we would meet again. She is and will forever be my New York sister.
Key Lime Drop Cookies
Kristen has been sending me different recipes that she has found at different events in New York. I thought this would be the perfect recipe to try. It was originally for Lemon Drop cookies but the local market had a huge bag of Key Limes for $2. So I decided on that instead and I’m glad I did. They were gone within the first night. Perfect with tea. Sweat and sour just like my time in New York over the summer. Thank you for the recipe Kristen!
Ingredients:
1 C butter
1/2 C sugar
1/2 C brown sugar
1 egg
1 1/2 Tbsp. Key Lime Juice
1 tsp. Key Lime zest
2 and 1/2 C flour
1/4 tsp. baking soda
1 tsp. salt
Directions:
Preheat the oven to 375 degrees. In large bowl cream butter, margarine, and sugars. Add egg, key lime juice, and zest. Mix well. In a separate bowl, sift flour, baking soda, and salt together. Add half of the flour mixture to the butter mixture and beat until smooth. Add another half and mix well. Drop by tablespoon onto an ungreased cookie sheet. Bake 10 to 12 minutes. Cool and serve.

Butter an Eggs

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Butter and eggs are the most common ingredients while baking, but that isn’t why I named my new blog that. I had grown out of the name Baking Monster awhile ago; I stopped baking crazy amounts of desserts and just didn’t feel the name fit anymore. I didn’t simply want to change the name of my blog but I also wanted to add something to it. I wanted the blog to be more about my life and not just about the baked goods. I have many family members and friends all over the world reading this, and I felt like I brushed past my life and focused completely on the food and to an extent that’s fine but for me I needed a change. I had two wonderful years on Baking Monster but I am fully ready to make the jump into a new direction. I will still of course post recipes once a week but will now also post a story or snippet from life with some pictures also.  
The reason I chose the name “Butter an Eggs” is because I grew up (and still live in) a town that was once known as the Chicken Capital of the world. Every year we have a Butter an Eggs day parade. Theres the cutest chick contest, where parents dress their children in itchy and uncomfortable chicken costumes. Theres the cow chip throwing contest and then the parade. 20,000 people come out each year, the whole downtown is full of beer gardens, jump houses and kettle corn booths. The history of my town and the parade itself has greatly impacted me. I thought if I’m starting a new blog that’s not just about food but life to why not name it after something that has so greatly impacted me as a person. I’m excited for this new transition, and I hope you all enjoy it as much as I do.

>Strawberry Lemon Layer Cake

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I have been in a funk. A baking funk that is. I love to bake and most of the time I have a long list of items I want to try and make. Recently though I felt so pressured to bake what other people wanted that I wasn’t baking for my own enjoyment anymore. When it comes to paid orders I’m obviously completely happy baking what the customer wants and I’m also happy doing that when it’s not a paid order, but recently it has become too much of what everyone else wants. I want to experiment with weird ingredients, new baking equipment, and challenging recipes. What everyone else wants seems to being boring traditional recipes. The other day I was out to lunch and ordered a strawberry lemonade and I thought to myself “what if I made a cake this flavor?”. So I set out to do it, and I made one heck of a cake. I may be getting out of the funk.

Cake
2 C A.P. Flour
1 1/2 C sugar
3 1/2 tsp. B.P.
1 teaspoon salt
1/2 cup butter or shortening
1 C milk
1 tsp. vanilla
3 eggs
2 tsp lemon zest
Directions:
Heat oven to 350 degrees. Grease and flour baking two 9″ or 8″ round pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed. Scrape down sides. Beat on high speed for 3 minutes. Pour into pan. Bake for 30 to 35 minutes. Cool. Once cooled slice each cake in half. Put the first piece of cake on a round 9″ or 8″ cake board. Fill a pastry bag with a medium sized tip with some frosting. Pipe around the edge the edge of the cake. Then fill with lemon curd. Then repeat for the next two layers. Then put the last piece on top. Do a crumb coat and then put the cake in the fridge for 15 minutes. Then take out and put final frosting layer on and decorate.

Lemon Curd:
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Directions:
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Strawberry Frosting:
2 C butter room temp
6 C confectioner sugar
2/3 C seedless strawberry jam
Directions:
In a mixer beat the butter and sugar together. Once combined at the jam and beat until combined.

>Cream Cheese Swirled Brownies

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Since I bake so much, I usually send the majority of baked goods either with my dad to work or sometime with my mum. Recently though I have started baking for my book group that comes over to my house. It’s really fun to bake new things for a new group of people. I had a whole towering plate of these and thought that I would have too many left over but to my surprise there were only two left. I think those two were eaten by my dad that night. The light bit of cream cheese swirled into the dark chocolate cake bites was a terrific combination.
Brownie Ingredients:

1/2 cup, 2 Tbls cocoa powder
1/2 cup, 2 Tbls flour
6 oz butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
Topping:

8 oz cream cheese, room temperature
1 large egg yolk
5 tbsp sugar
1/8 tsp vanilla extract

Preheat oven to 350F.
Grease a 9×13-inch baking pan. Sift together cocoa powder and the flour. Melt the butter over low heat. Remove from the heat and stir in the sugar. Add the eggs, 2 at a time stirring after each addition. Stir in the vanilla. Add this mixture to the dry ingredients and stir until combined. Pour batter into the prepared pan. In a mixer, beat together the cream cheese, egg yolk, sugar, and cinnamon. Drop dollops of the cream cheese mixture on top of the brownies. Using  dull knife swirl the cream cheese mixture in. Bake for 30 minutes or until cake tester comes out clean. Enjoy.

>Strawberry Cream Cheese Breakfast Buns

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I pushed my foot against the gas pedal ever so lightly as the car rolled slowly over the gravel road. I brought my foot off the gas pedal when we were greeted by a group of cows lazily walking on the road, every now and then chewing on some near by weeds. We continued on to the top of the hill. My best friend since childhood and I wanted to go somewhere that we could discuss photography and she had the perfect place in mind. Since it’s winter it had rained the last few days, but that day was sunny and warm. We parked the car on the side of the road and walked to the edge of the hill. We were met with a scene of rolling green hills, old farms in the distance, the cows we passed on the way up, and glittering sun looking down on us. We lingered around for awhile talking about photography and other daily activities. We weren’t worried about what else was going on, we just focused on the view and simple things discussed. These are the moments I live for, truly enjoying the little things. I’m constantly thinking about how grateful for having the family and friends I have and where I have gotten to grow up. These breakfast buns are one of those little things I’m grateful for. Snuggling up with good book, a bun and some hot tea on a rainy day; something I think I have lacked in my busy life these days. The cream cheese makes these buns awesome, so moist and the little bit of strawberry flavor is great addition. I would suggest putting it into regular muffin pans because these were a bit to big to my liking, but great for sharing with a friend.

Strawberry Cream Cheese Breakfast Buns adapted from here
Bun1 3/4 a.p. flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8 oz package)
1/2 cup (1 stick) unsalted butter, softened
1 cup of sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
Topping1/2 cup strawberry preserves
Preheat oven to 350 degrees. Grease and lightly flour 9 bun pans or large muffin cups.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the bun pans or muffin cups, filling them about 2/3 full. Drop 3 small dollops of strawberry preserves into the batter, forming a decorative batter. Bake for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean. Serve once cooled.

>Bakerella and Cupcakes

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Today I finally got to meet Bakerella! It was rather rainy in the city today and I got to the book store a bit too early; so I walked around in the rain and went into some scrumptious bakeries. Once it was time for the signing I was second in line, which was exciting in itself. I met the lovely Armi who was first in line. Luckily we didn’t have to wait to long. When Bakerella came into the Store, I started to shake I was so excited, it’s safe to say I was star struck. Once I sat down to get my picture taken with her I calmed down. When I was handing her my book she said “You’re BakingMonster.” I was so shocked she knew who I was, that alone made me start to shake again. She was so nice and I’m glad I finally got to meet her! After I said goodbye I ran into Starbucks where my parents were. Man do I feel bad for the people sitting there. A slurry of words came tumbling out of my mouth as I told my parents each and every detail. I still have not calmed down yet from meeting her.

Above is Chronicle Books where the signing took place. All the employees were so nice.

After the signing I went into American Cupcake to snap some photos. Above are all the cupcakes. Some flavors were cotton candy, butterscotch, bubble gum and pixie stick.

The awesome decor.

The menu, yes they had a cotton candy machine there!

The bar where they had candy themed cocktails and did wine pairings with the cupcakes!

Lastly above is a Carmel Macron from La Boulange Bakery. I have never had a macron that was so good. It has a soft Carmel center. The shell was crunchy and then feathery on the inside with bits of toffee on top.
It was an awesome day and on the way home I met Bubba Paris an ex 49ers player!

>Blueberry and Meyer Lemon Mascarpone Tart

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Today is the 2 year anniversary of this blog. I started it my senior year of high school. I made this Lemon Cake. It’s very interesting to go back and look at how the blog has changed through the months and years. If you look at that lemon cake post you can see how horrible my photography was then, not that mine is at it’s best now either but my point is we learn from our mistakes. I have learned  lot of different things through the blogging world that I had no idea about when I first started. The reason I love blogging even if it’s just about baking you’re able to go through the pages of posts and see what was going on in your life at the time and how your baking has changed. I’m very grateful for all the great people who follow my blog and the great bloggers that have taught me so much. I made this Blueberry and Meyer Lemon Mascarpone tart because it is full of all the flavors I love. It’s really simple to make and it’s the perfect dessert after a big Sunday dinner.

Ingredients for Filling:
250g mascarpone
1 tablespoons finely grated lemon rind
1/4 cup confectioner’s sugar, sifted
1 small container of blueberries
icing (confectioner’s) sugar, for dusting
sweet shortcrust pastry:
1½ cups plain (all-purpose) flour, sifted
4 oz cold butter, chopped
½ cup confectioner’s sugar, sifted
3 egg yolks
2 teaspoons vanilla extract
1 tablespoon iced water
To make the pastry, place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolk and vanilla. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Line a lightly greased 12 inch loose-bottomed round tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. Remove the paper and the weights and bake for a further 10 minutes or until golden. Set aside to cool. While the tart is baking, make the filling. Place the mascarpone, lemon and icing sugar in a bowl and mix well to combine. Spread onto the base of the cooled tart shell, top with the blueberries and dust with icing sugar to serve. Serves 8–10.