Place the flour, sugar, cardamom and salt into a bowl and stir through to combine.
Rub in the butter until they have been flattened into the flour (don’t be afraid to use your hands here). Lastly, sprinkle half the ice water over and mix through, adding more water as necessary and the dough just holds together when you squeeze it in your hand.
Knead on a floured surface and refrigerate for a minimum hour or overnight.
Preheat the oven to 200ºC/400F and roll the refrigerated dough out and press into your pie dish.
Bake in the oven for 25 minutes or until golden
Remove and allow to cool.
Meanwhile, place the blueberries and sugar in a baking dish and stir the sugar throughout.
Bake in the oven for 12 minutes. Remove and allow to cool.
Place the mascarpone, quark, coffee and sugar in a bowl and combine until smooth.
Spoon the coffee into the pastry base and spread it evenly out. Lastly, spoon the blueberry topping over the creamy filling.