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1
To prepare crust, sift the flour and salt in a large bowl. Set aside.
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2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
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3
Reduce the speed to low and beat in the flour mixture until just incorporated.
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4
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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5
Preheat oven to 350F. Grease a tart pan with a removable bottom.
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6
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
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7
Bake the crust for 10 to 15 minutes, or until the edge is lightly browned.
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8
Remove from oven and let the crust cool completely before removing from the pan.
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9
To prepare lemon curd, mix lemon zest and sugar with a fork.
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10
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
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11
Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.
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12
Remove from heat. Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the cooled tart shell, and place it in refrigerator to chill for at least an hour.
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13
Top with blueberries. Sprinkle with powdered sugar before serving.
