Directions

1. 1

   In a medium mixing bowl, combine flour, ¼ cup granulated sugar, and salt. Using a pastry blender or two knives, cut the cold butter pieces into the flour mixture until it resembles coarse crumbs. In a small bowl, whisk together 1 egg yolk and the heavy cream. Add the egg-cream mixture to the flour mixture and stir until a dough just comes together. If the dough seems too dry, add another tablespoon of cream. Shape the dough into a ball, flatten into a 6-inch disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. 2

   Preheat oven to 375°F and allow 15 to 20 minutes for proper preheating. On a lightly floured surface using a floured rolling pin, roll the chilled pastry to an 11-inch circle. Fit it gently into a 9-inch tart pan with a removable bottom, pressing it gently against the sides. Trim excess pastry to ⅛ inch and fold the edge under, pressing gently around the rim to seal and extend ¼ to ½ inch above the pan rim. Prick the bottom and sides with a fork at ¾ to 1-inch intervals. Place the tart pan on a baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes.

3. 3

   Line the chilled tart shell with parchment paper, leaving a 1 to 2-inch overhang. Fill with pie weights, dried beans, or rice to prevent the crust from puffing up. Bake for 15 minutes or until the edges just begin to turn golden. Remove the parchment paper and pie weights, return to the oven, and bake another 5 to 6 minutes until light golden brown all over. Remove from oven and cool completely on a wire rack.

4. 4

   In a medium heavy saucepan over medium heat, combine ½ cup granulated sugar, cornstarch, and milk. Cook, stirring constantly with a rubber spatula or wooden spoon, until the mixture thickens and comes to a gentle boil. Continue cooking for 2 minutes more, stirring constantly to prevent burning.

5. 5

   Remove the saucepan from heat. In a medium bowl, whisk together 1 large egg and 2 large egg yolks for 1 to 2 minutes until they turn a light color. Slowly drizzle about 1 cup of the hot milk mixture into the beaten eggs while whisking constantly (this is called tempering, which gradually warms the eggs to prevent them from scrambling). Once blended, pour the tempered egg mixture back into the remaining hot milk in the saucepan. Return to medium heat and cook, stirring constantly with a wooden spoon, until the mixture gently boils.

6. 6

   Remove from heat and stir in the vanilla extract. Cover the surface directly with plastic wrap to prevent a film from forming. Let cool, then refrigerate for 3 to 4 hours until the pastry cream is chilled and thickened.

7. 7

   In a medium bowl, using an electric mixer, beat the heavy whipping cream until soft mounds form. Gradually add the confectioners' sugar, lemon zest, and lemon juice, continuing to beat until the cream is thick and stiff peaks form.

8. 8

   Gently fold the whipped cream into the chilled pastry cream until combined. Pour the filling into the cooled tart shell. Arrange the fresh blueberries evenly on top of the cream filling. Refrigerate until ready to serve. Store any leftovers covered in the refrigerator.