Prepare pastry as per recipe and form into a flat disc. Wrap well with baking paper and place in fridge for at least 30 minutes.
Pre-heat oven to 200ºC.
Roll out pastry and line a 23cm flan tin with removable base. Dock the base of the pastry with a fork and blind bake for 15 minutes. Remove paper and weights and cook for a further 5 minutes or until golden on base. Cool slightly and reduce oven temperature to 160ºC.
To make filling, place sugar, zest and lemon oil into mixing bowl and mill 15-20 sec/speed 9.
Scrape down and repeat. Add juice, eggs and cream and blend 20 sec/speed 6.
Pour filling into pastry base and bake for 40-45 minutes or until just set in centre.
Dust with icing sugar, top with sliced or whole berries and serve with mascarpone.