In a bowl or a clean flat surface, mix the butter, 2 tablespoon of confectioner's sugar and all-purpose flour with fingers until the mixture resembles bread crumbs.
Transfer mixture on work surface. Add 2-3 tbsp of cold water and and knead very gently to bring them together to form a ball. (Don’t knead too much with your palm)
Wrap the tart dough in a plastic wrap and refrigerate it for 30 minutes.
Pre heat the oven at 170 degrees centigrade.
Grease an 8 inch tart pan.
Roll out the tart dough to 11-12 inch diameter with 1/4 inch thickness. Very gently place the rolled crust on the tart pan uniformly and cut out the extra portion.
Now fill the tart generously with pie weight, kidney beans or raw rice. Bake the tart crust for 20 to 25 minutes.
Once done, allow it to cool for few minutes and very carefully remove the pie weight. Keep it aside.
For the blueberry sauce, combine blueberries, sugar and 1/4 cup water in a pan and cook till it forms a thick sauce/preserve like consistency. Take it off the stove and cool. Keep it aside.
Whip the cream along with 1/2 cup of confectioner’s sugar till it forms the stiff peak, keep it aside.
For lemon curd layer, Sprinkle 2-3 tbsp of water over the 2 teaspoon gelatin and allow it to bloom for 5 minutes.
In a bowl combine 1/2 cup lemon curd and 1/2 cup mascarpone cheese, mix well. Add half of the whipped cream to the lemon curd-cheese mixture and mix.
Heat 1/3 cup of water in small pan, add gelatin and stir until it dissolves. Take it off the stove and cool for a minute or two. Add dissolved gelatin in lemon curd mixture and mix well.
Pour this mixture in prepared tart shell till half level. If any extra lemon curd-gelatin mixture remains, you can pour it in a glass to make it a glass dessert. Refrigerate till set.
For blueberry layer, sprinkle 2-3 tbsp of water over the 2 teaspoon gelatin and allow it to bloom for 5 minutes.
In another bowl, combine 3/4 amount of prepared blueberry sauce/preserve and mascarpone cheese, mix. Add remaining half of the whipped cream to the blueberry-cheese mixture and mix well.
Heat 1/3 cup of water in small pan, add gelatin in it and stir until its dissolve well. Take it off the stove and cool for a minute. Add dissolved gelatin in blueberry mixture and mix very well.
Pour this mixture over the lemon curd-cheese layer. If any extra blueberry-gelatin mixture remains, pour it in a glass over the lemon curd layer. Refrigerate till set.
For top layer, sprinkle 2 tsps of water over the 1&1/4 teaspoon gelatin and allow it to bloom for 5 minutes.
Heat 1/3 cup of water in small pan, add gelatin in it and stir until its dissolve well. Take it off the stove and cool for a minute or two.
Take 2 tbsp dissolved gelatin and mix it in blueberry preserve/sauce and add remaining gelatin to the 3/4 cup of lemon curd and mix well.
Pour the lemon curd gelatin mixture over blueberry cheese layer.
Randomly pour the blueberry gelatin mixture over the lemon curd and either with the back of the spoon or with Index finger (wear gloves) give it a swirl. Refrigerate till set.
Once done, slice them and enjoy the blissful cheesy treat.