Begin by preparing the shortcrust pastry. In a large bowl, combine the softened butter (left out of the refrigerator until soft) with the sugar. Work the mixture with a spatula or electric mixer until creamy and well combined.
Add the egg and the vanilla extract, and mix until fully incorporated.
Sift the flour, baking powder, and salt into the bowl. Quickly mix the ingredients until they come together into a dough—be careful not to overwork it.
Shape the dough into a loaf, flatten it slightly, wrap it in cling film, and refrigerate for 2 hours to firm up.
Meanwhile, prepare the paradise cream filling. In a bowl, combine the mascarpone cheese, sugar, honey, and grated lemon zest. Mix until smooth and well blended.
In a separate bowl, whip the fresh cream until it holds soft peaks. Gently fold the whipped cream into the mascarpone mixture using a spatula, taking care to keep the mixture light and airy. Refrigerate until needed.
After the pastry has chilled, remove it from the fridge. Roll out the dough and line a buttered 24 cm (9.5 inch) tart or cake tin with it, pressing it evenly into the base and up the sides. Prick the base with a fork.
Place a sheet of baking paper over the pastry and fill with baking beans, a metal disc, or dried legumes to weigh it down. Bake blind at 180°C (355°F) for approximately 15 minutes in conventional mode.
After this time, remove the baking paper and weights, and bake for a further 10 minutes, until the pastry is golden and cooked through. Allow the base to cool completely.
Roll out the remaining pastry dough into a disc approximately 22 cm (8.5 inches) in diameter—slightly smaller than the base. Bake it on a lined baking sheet at 180°C (355°F) for about 15 minutes, until golden. Allow to cool completely.
Once the pastry base is cool, fill it with the paradise cream, spreading it evenly and smoothing the top with a spatula.
Carefully place the smaller pastry disc on top of the cream filling, pressing down gently. Dust generously with icing sugar before serving. Enjoy!
