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Heat the oven to 200C/180C/gas 6 with a baking tray inside to heat up. Unravel the puff pastry on its baking parchment and lightly score a border about 2cm from the edge all the way around the pastry. Brush a little of the beaten egg around the border, then set aside.
Whisk the soft cheese, most of the lemon zest and all of the juice, 3 tbsp icing sugar and the rest of the beaten egg together in a medium bowl for 1 min until smooth and slightly thickened.
Spoon the cheesecake mixture over the middle of the tart base, spreading it to the edge of the border using a palette knife or the back of the spoon. Dot teaspoonfuls of the lemon curd on top and, using a cutlery or palette knife, gently swirl the curd into the cheesecake mixture to created a marbled effect. Sprinkle the blueberries over evenly, then carefully slide the tart onto the hot baking tray inside the oven and bake for 20-25 mins until the pastry is golden brown and crisp at the edges.
Leave the tart to cool completely or until just warm. Dust over the remaining icing sugar and sprinkle with the rest of the lemon zest, then cut into rectangles and serve.