Shortcrust pastry
250 g flour
125 g sugar
135 g butter
1 egg + 1 yolk
1 lemon
salt
Filling
3 eggs
125 g sugar
60 ml fresh cream
1 tbsp lemon juice
15 g of corn starch
To decorate
100 g blueberries
30 ml cream
50 g white chocolate
Cut the butter into small pieces and let it soften slightly. Arrange the flour, pour the sugar, egg, yolk and butter in the center. Add the grated lemon zest and a pinch of salt. Make the dough, wrap it in plastic cling and let it rest in the refrigerator for 30 minutes.
On a floured surface, cover a greased and floured mold and cut off the excess edges. Prick the bottom with a fork and refrigerate for 20 minutes. Place an aluminum foil on the cake, pour dry legumes and bake for 10 minutes; then remove the foil and let it cool.
Beat the eggs with the sugar, add 1 tBsp of lemon juice and the grated zest, cream and cornstarch. Pour in the pastry base and bake for 15 minutes at 180 ° C, then for 20 minutes at 160 ° C.
Cool, and spread the surface with the melted chocolate mixed with whipped cream. Decorate with any berries and serve the cake.
