In a food processor, pulse together the all-purpose flour, confectioners’ sugar, and salt until well combined. Add chilled, cubed butter and continue processing until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg yolk, heavy cream, and vanilla extract, then gradually pour this into the flour mixture, processing until a dough forms. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

Once chilled, lightly flour your working surface and roll out the dough to fit a 9-inch tart pan. Carefully transfer the crust to the pan, pressing it gently into place. Trim away any excess dough and freeze the crust for 30 minutes.

Preheat your oven to 375°F (190°C). Line the chilled tart crust with aluminum foil and fill it with pie weights to prevent bubbling. Bake for 30 minutes, then carefully remove the foil and weights, continuing to bake for an additional 5 minutes, or until the crust is golden.

In a saucepan, combine fresh lemon juice, zest, eggs, honey, and a pinch of salt. Cook over medium heat, whisking constantly, until the mixture thickens, about 8-10 minutes. Remove from heat, stir in butter until melted, then strain the curd to ensure smoothness.

Pour the lemon curd into the cooled tart crust and bake at 350°F (175°C) for 10-12 minutes until set.

In a blender, puree fresh blueberries until smooth, then strain the mixture to remove skins and seeds. In a small bowl, whisk together honey and cornstarch mixed with water. Combine this with the blueberry puree and cook over medium heat until thickened.

Spread the thickened blueberry mixture evenly over the cooled lemon curd layer. Refrigerate for approximately 2 hours or until well chilled.

Once set, remove from the tart pan, slice, and serve your delightful Blueberry-Lemon Curd Tart, perhaps with whipped cream or vanilla ice cream.