Blueberry cream cheese tart

1 - Place the flour, butter, and sugar in a food processor, and pulse until it resembles breadcrumbs. Or, rub the butter into the flour with your fingertips until it resembles breadcrumbs, then stir in the sugar.

2 - Add the egg yolk and mix to a firm dough. Roll out the pastry on a lightly floured surface and use to line the flan tin. Prick the base with a fork. Chill for at least 30 minutes. Preheat the oven to 200°C (400°F/Gas 6).

3 - Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10 minutes, then remove the paper and beans and bake for another 10 minutes, or until pale golden. Remove from the oven and reduce the temperature to 180°C (350°F/Gas 4).

4 - Beat together the cream cheese, soured cream, sugar, nutmeg, eggs, and lemon zest until well combined. Pour into the pastry case and scatter the blueberries over the surface. Bake for 25-30 minutes, or until just set. Allow to cool before transferring to a serving plate. Serve warm or cold, dusted with icing sugar.