Place flour, sugar and butter into Thermomix bowl and mix for 5 sec/speed 5.
Add remaining ingredients and mix for a further 10 sec/speed 5.
Tip out onto floured Silpat mat and press into a disc.
Roll out to fit a 18-20cm flan tin with removable base. Place in freezer for up to 3 hours but at least 30 minutes.
Preheat oven to fan forced 180ºC and blind bake for 20 minutes. Remove beans before filling
Place sugar, zest and cardamom into Thermomix bowl and mill for 15 sec/speed 9. Reserve a little for garnish.
Add remaining ingredients except blueberries and insert Butterfly.
Cook for 8 min/80ºC/speed 4.
Cook a further 2 min/90ºC/speed 4.
Pour into pastry base and tap on bench to settle filling. Top with blueberries and return to oven for 5 minutes.
Cool before serving dusted with reserved lemon and cardamom sugar and of course, the obligatory dollop of whipped cream…oh well, I now balanced out the burnt calories of this morning. A happy excuse for dessert tonight at least!