Prepare the tart crust by combining flour, sugar, and salt in a food processor. Cut in butter until mixtures resemble coarse crumbs. Whisk egg yolk, cream, and vanilla, then combine with flour mixture until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

After chilling, roll out the pastry dough to fit your tart pan and press into the pan. Freeze for 30 minutes. Preheat oven to 375ºF. Line crust with foil and fill with weights; bake for 30 minutes. Remove weights, bake for 5 more minutes until golden. Let cool completely.

For the lemon curd, whisk lemon juice, zest, eggs, and yolks in a saucepan. Cook over medium heat, stirring constantly until it thickens to 165ºF. Remove from heat, stir in butter until melted. Strain through a sieve into a bowl and cool. Mix in cream.

Assemble the tart by pouring the lemon curd into the cooled crust, spreading evenly. Preheat oven to 350ºF, bake for 10-12 minutes until set but still jiggly. Cool completely at room temperature.

Prepare the blueberry layer by blending fresh blueberries until smooth, then strain. In a saucepan, combine blueberry purée with honey and cornstarch, cooking until thick. Stir in reserved lemon juice and spread over curd.

Chill the tart for at least 2 hours. Slice into wedges and enjoy chilled, optionally garnished with fresh mint.