Lemon Curd Tarts with Blueberries

Steps

1. Preheat the oven to 350°F (175°C) and set out two 9-inch tart pans with removable bottoms.
2. Make the crust: in a bowl, whisk the flour, powdered sugar and salt. Stir in the melted butter and the vanilla until a soft, crumbly dough forms.
3. Divide the dough in half by weight and press one half evenly into the bottom and up the sides of each tart pan. Prick the bottoms with a fork and freeze for 15 minutes.
4. Bake the crusts for 20 to 22 minutes, until the edges are golden. Set them on a rack and lower the oven to 325°F (165°C).
5. Make the filling while the crusts bake: whisk the granulated sugar, lemon zest and cornstarch in a bowl, then whisk in the eggs until smooth.
6. Whisk the lemon juice and the heavy cream into the egg mixture until just combined, then strain the filling through a fine sieve into a pitcher.
7. Set the warm crusts on a baking sheet. Pour half of the filling into each crust.
8. Bake for 20 to 25 minutes, until the filling is set at the edges with a slight wobble in the center and reaches 160°F (71°C).
9. Cool the tarts on a rack for 1 hour, then refrigerate at least 1.5 hours until firm.
10. Just before serving, scatter half of the blueberries over each tart, unmold, and cut each tart into 6 slices. Keep leftovers refrigerated.