Lemon Blueberry Tart

Place flour, icing sugar, butter, salt and one egg in a mixing bowl and knead into a smooth dough. Cover the dough with cling film and allow to rest for 30 minutes in your fridge.
Preheat the oven to 180°C Circo Therm®.
Use a pin roll to roll out the dough into a circle and put it on a greased tart tin. Press the dough onto the rim and cut off overlapping dough. Bake the dough for 20 minutes on tray level 2.
Put the leaves of gelatine in cold water.

For the lemon filling:
Whisk eggs, lemon juice, lemon zest, sugar and salt in a pot. Add butter (at room temperature) and blend the mass well. Heat the mixture at medium heat while constantly stirring and let it simmer for one minute. Remove from the hot plate.
Stir half of the soaked and softened gelatine into the lemon filling.
Spread the lemon filling on the baked tart and even it with a spatula. Leave to cool for a few minutes. Then sprinkle the blueberries all over the filling. Keep for at least two hours in the fridge and serve with freshly whipped cream.