|Pulses for blind baking|
Beat the butter until fluffy, add icing sugar and salt and beat until the mixture is light-coloured, then stir in eggs and fold in flour bit by bit. Cover the pastry and place in a cool place for 30 minutes. To make the filling, mix all the ingredients thoroughly with a hand blender. Roll out the pastry on a lightly floured surface so that it is a little bigger than the tin, then lay in the greased tin and prick it with a fork a few times. Place a circle of baking parchment on top and weigh down with the pulses.
Bake the pastry for 12 minutes at 230 °C on indirect heat. Remove pulses and baking parchment. Bake pastry base for a further 8 minutes. Brush the pastry case with egg yolk. Bake for another minute. Spread the Mascarpone mix over the pastry base. Bake the tart for about 25 minutes, until the filling is firm and even (it should wobble like a pudding). Allow to cool.
Sprinkle tart with icing sugar and lightly caramelise with a culinary blowtorch.