In a large bowl, mix the mascarpone, powdered sugar, lemon zest and vanilla extract until well combined.
Olive Oil Crust
Preheat oven to 350 F. Lightly spray a 9 inch removable bottom tart pan with cooking spray.
In a medium bowl, whisk to combine the flour, sugar, and salt. Stir the milk or water and olive oil into the dry ingredients until completely combined. Press the mixture into the bottom and sides of the tart pan. Bake 22-24 minutes or until crust is golden brown, rotating halfway through. Set pan on a wire rack. Cool completely before filling.
Once tart crust has cooled completely, spread the mascarpone evenly using an offset spatula and top with blueberries or the berry of your choice. Serve with a dusting of powdered sugar on top!
Notes
*For a stronger lemon flavor, taste the mascarpone filling after mixing. Add more lemon zest if desired.