Lime Mascarpone Tart

Blend flour, baking powder and butter in a food processor until fine crumbs form. Combine egg and sugar and add to the flour, blending briefly until the mixture just forms a ball. Turn out onto a floured surface and knead lightly until smooth. Roll out between baking paper to 2mm thickness and line a 30cm flan tin with removable base. Prick well with a fork and refrigerate for at least 15 minutes. Line pastry with baking paper and load with rice or dried beans. Bake at 200°C for 15 minutes, remove loading and paper and bake a further 5 minutes until light golden. Allow to cool and use as required. Lightly whisk together mascarpone, extra sugar and lime rind until smooth. Whisk in extra eggs and lime juice until smooth and pour into pastry case. Bake at 160°C for 30-40 minutes or until just set. Allow to cool before removing from tin. Serve tart cut into wedges dolloped with cream.