Blueberry Ricotta Tart

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Preheat your oven to 180°C (350°F).
Line a 23cm (9-inch) tart pan with the shortcrust pastry, pressing it into the base and sides.
Prick the base with a fork and blind bake for 10 minutes until just set.
While the pastry is baking, prepare the filling by mixing the ricotta, mascarpone, and sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the cornstarch and lemon zest until fully incorporated.
Gently fold in three-quarters of the blueberries.
Pour the filling into the pre-baked tart shell.
Scatter the remaining blueberries over the top of the filling.
Bake for 25 minutes or until the filling is set with only a slight wobble in the center.
Allow to cool completely, then refrigerate for at least 3 hours before serving.