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For service: whipped cream, lemon slices, mint sprigs For the crust:Preheat oven to 350 degrees F. Cut a large piece of heavy duty aluminum foil and place it shiny side down on a large cookie sheet.
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Butter the foil.
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In a large electric mixer fitted with the paddle, blend the butter, sugar and lemon zest till thoroughly mixed.
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Add in flour, 1 c. at a time, till well incorporated.
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Add in the lemon oil before you add in the last c. of flour.
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Place the mix on the prepared cookie sheet and shape the dough into the shape of a kidney bean about 12 inches long.
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The bottom should be 1/2 inch thick.
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Make sure the sides are at least 1 inch higher than the bottom.
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Prick all over the bottom with a fork and bake for 10 min.
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Remove the shell from the oven and push the dough down around the edges.
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Return to the preheated oven and continue baking for 20 more min or possibly till the shortbread is golden brown and tinged with brown edges.
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Remove from the oven and allow to cold thoroughly.
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For the filling:Blend 2 Tbsp.
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of Creme de Cassis with the water in a 1 c. measure.
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Sprinkle the gelatin over and make sure which the gelatin absorbs as much liquid as possible.
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In a saucepan, combine lemon juice, sugar, cardamom, sea salt and 3 c. of blueberries.
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Bring to a simmer and cook, stirring occasionally, for 10 min.
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Remove pan from the heat and stir in the gelatin mix and vanilla.
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Transfer the blueberry mix to a stainless steel bowl set in a bowl of ice water, and stir till very thick but NOT set - about 15 min.
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Mix in the remaining berries.
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Pour filling into the crust and distribute proportionately over the whole.
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Cover loosely with waxed paper and chill for at least 4 hrs, or possibly till set.
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Serve the tart with clouds of freshly whipped cream.
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Makes one 14 x 10 inch kidney-shaped tart, or possibly 8 4 inch tartlets
