In a food processor, combine all-purpose flour, confectioners’ sugar, and a pinch of salt. Pulse in chilled, diced unsalted butter until the mixture resembles coarse crumbs. In a bowl, whisk two egg yolks with a tablespoon of ice water, then slowly add this to the crumb mixture until just combined. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 1 hour.

After chilling, transfer the dough to a lightly floured surface and roll it into an 11-inch circle. Carefully fit the rolled dough into a 9-inch tart pan, pressing it into the corners. Freeze the crust for 30 minutes to firm it up. Preheat your oven to 375°F (190°C). Bake the crust with pie weights for 30 minutes, then remove weights and bake for another 5 minutes until golden brown. Allow it to cool completely before filling.

In a saucepan, whisk together fresh lemon juice, lemon zest, egg yolks, honey, and a pinch of salt. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches about 165°F (74°C). Remove from heat, stir in cubed cold unsalted butter until melted, then strain the mixture through a fine sieve to remove any lumps. Add heavy cream, mix well, and pour into the cooled tart crust. Bake for 10–12 minutes until the curd is set but slightly jiggly in the center.

In a blender, purée fresh blueberries until smooth, then strain to remove skins and seeds. In a saucepan, combine the blueberry juice with honey and cornstarch mixed with a tablespoon of water. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 4–5 minutes. Off the heat, stir in a bit of fresh lemon juice for extra brightness.

Once the lemon curd has set and is cool, carefully spread the thickened blueberry mixture evenly over the curd layer. Refrigerate the assembled tart for at least 2 hours to allow it to fully set and meld the flavors. When ready to serve, slice and admire the beautiful layers of the Blueberry–Lemon Curd Tart before indulging in this refreshing dessert.