Crust
1. Whisk egg yolk, cream, and vanilla in a bowl.
2. Process flour, confectioners’ sugar, and salt in a food processor.
3. Add chilled butter and pulse until coarse.
4. Add egg yolk mixture and process until dough forms.
5. Shape into a disk, wrap, and refrigerate for 1 hour.
6. Roll out dough and fit into a tart pan.
7. Freeze for 30 minutes, then bake at 375ºF for 30 minutes.

Lemon Curd
1. Reduce oven to 350ºF.
2. Whisk lemon juice, zest, egg, yolks, honey, and salt in a saucepan.
3. Cook over medium-low heat until thickened.
4. Stir in butter and cream, then pour into cooled crust.
5. Bake for 10-12 minutes until set.

Blueberry Layer
1. Process blueberries until smooth, strain into a saucepan.
2. Whisk in honey and salt, then cornstarch mixture.
3. Simmer until thickened, then stir in reserved lemon juice.
4. Pour over lemon filling and refrigerate for 2 hours.

To serve, remove tart from pan and enjoy!Crust

1. Whisk egg yolk, cream, and vanilla in a bowl.
2. Process flour, confectioners’ sugar, and salt in a food processor.
3. Add chilled butter and pulse until coarse.
4. Add egg yolk mixture and process until dough forms.
5. Shape into a disk, wrap, and refrigerate for 1 hour.
6. Roll out dough and fit into a tart pan.
7. Freeze for 30 minutes, then bake at 375ºF for 30 minutes.

Lemon Curd
1. Reduce oven to 350ºF.
2. Whisk lemon juice, zest, egg, yolks, honey, and salt in a saucepan.
3. Cook over medium-low heat until thickened.
4. Stir in butter and cream, then pour into cooled crust.
5. Bake for 10-12 minutes until set.

Blueberry Layer
1. Process blueberries until smooth, strain into a saucepan.
2. Whisk in honey and salt, then cornstarch mixture.
3. Simmer until thickened, then stir in reserved lemon juice.
4. Pour over lemon filling and refrigerate for 2 hours.

To serve, remove tart from pan and enjoy!