Make the dough. Mash with a fork into small crumbs the following ingredients: flour, salt, vanillin, powdered sugar (a half of it) and butter.
Then knead the dough with your hands until smooth. Divide the dough into equal portions and make balls. Let the dough rest for 5 minutes.
Then roll the dough to the size of baking dish, take into account the sides. Put the dough with a baking dish in the fridge for 40 minutes.
Bake the dough in the oven for 25 minutes at 356 F. Let cool and carefully remove from the baking dish.
Wash the lemon and grate the zest.
Make cream. Take a bowl and pour the cream, beat to soft peaks. Add mascarpone, the second part of powdered sugar, grated zest. Stir gently, until smooth.
Fill then baked tartlets with cream and garnish with blueberries. Cool before serving.
How to whip cream? Put the cream in the fridge for 20 minutes before whipping. The same do with whisk and bowl. Then whip the chilled cream on high speed until medium peaks, not more than 1 minute.
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