Preheat the oven 180°C fan / 200°C / gas mark 6.
Roll the pastry out to a thickness of 3mm and divided into 6 pastry rectangles.
Score an inner rectangle about 1 cm in on each of the pastry rectangles. With a fork pierce the inner rectangle to prevent the pastry from rising in the oven.
Place the pastry rectangles onto a silicon mat.
Beat the egg in a bowl and brush over the pastry rectangles.
Place in the preheat oven and bake for 10-12 minutes or until golden brown and crispy.
In a saucepan over a medium heat, place the blueberries, juice of ½ a lime, 2 tbsp water and the icing sugar.
Cook the blueberries for 5-7 minutes until they start to soften and blueberry sauce is formed. Then place in a jug and allow to cool.
Meanwhile to make the mascarpone cream. In a bowl, whip together the mascarpone cheese, lime curd, icing sugar and the juice of ½ a lime and zest until it forms a smooth whipped cheese.
Add in the double cream and continue to whisk until until it forms soft peaks.
Remove the pastry cases from the oven and allow to cool on a wired rack.
Once cooled, fill the mascarpone filling and top with the blueberry sauce.