In a food processor, pulse together flour, confectioners’ sugar, and salt until combined. Add butter and pulse until coarse crumbs form. Mix in egg yolk and heavy cream, pulse until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 1 hour.

Roll out chilled dough on floured surface to 1/8-inch thickness. Press into tart pan and freeze for 30 minutes. Preheat oven to 375ºF. Line with parchment and fill with pie weights, bake for 30 minutes, remove weights and bake for an additional 5 minutes until golden. Cool completely.

In a saucepan, whisk lemon juice, lemon zest, eggs, egg yolks, honey, and salt. Cook over medium-low heat, stirring continuously until thickened to 165ºF (10-12 minutes). Remove from heat, stir in butter until melted, strain into a bowl, fold in heavy cream, and pour into cooled crust.

Bake tart at 350ºF for 10-12 minutes until lemon curd is set but wobbly. Cool at room temperature for 1 hour, refrigerate for at least 2 hours.

Prepare blueberry layer by pureeing fresh blueberries in a blender, strain to remove skins and seeds. Heat the puree with honey and salt.

Mix cornstarch with cold water to form slurry. Stir into heated blueberry puree, cook for 2-3 minutes until thickened. Remove from heat and mix in lemon juice.

Spread blueberry mixture over cooled lemon curd evenly. Return to refrigerator for 1 hour.

Slice tart into wedges and serve cold, enjoying the contrast of flavors.