You will need a tart tin with a removable bottom.
Ingredients for Vanilla Cream:
5 large egg yolks, room temperature
1/2 cup sugar (taste as you go and add more if you like it sweeter)
1 1/2 cups hot milk
3 tablespoons cornstarch
1 teaspoon vanilla extract (or vanilla bean)
1 tablespoon heavy cream
1 tablespoon sweet butter
Method for Vanilla Cream:
1. With an electric mixer, beat the egg yolks and sugar together for four to five minutes until the mixture is very thick. Beat in the corn starch.
2. Heat the milk to almost scalding then pour into the egg mixture while the mixer is running. Beat for a minute or two.
3. Pour the mixture into a sauce pan and cook over low heat while you constantly stir with a wooden spoon. It will look frothy and thick. Just keep stirring, and switch to a whisk if you prefer. You will be doing this for at least 5 minutes. You want the mixture to become thick like pudding.
4. When you like the look of the pudding, whisk in the sweet butter until it is incorporated. Then whisk in the vanilla and cream. Cool to room temperature then cover and put in the refrigerator to cool further.
Ingredients for the tart shell:
1/4 cup sugar
1 1/4 cups flour
pinch of salt
1 stick or 8 tablespoons sweet butter, from freezer
1 large egg yolk
Method for tart shell:
1. If you are using a food processor, pulse the sugar, flour, salt and butter together until you get a course meal. If you are working by hand, take the butter out of the freezer and after 5 minutes begin cutting it in small cubes into the dry ingredients. With a pastry cutter, cut in the butter to the dry ingredients until you get small pea size particles.
2. If you are using a food processor, add the yolk and pulse until crumbly. Pinch with your fingers. It should come together. If you are working by hand, cut in the yolk. Work with your hands and if it needs it, add 1 to 2 tablespoons of very cold water. Bring the dough together into a ball and knead it a few times so that the butter has a chance to spread through the mixture. Use the heels of your hands to push the dough out away from you a few times.
3. Using your hands, press the dough out into the pan. It is going to just barely make it. It will also appear too thin, but don't worry. Take a spatula and flatten out the bottom evenly. Prick the bottom of the shell, cover with plastic wrap, and put the tart tin in the refrigerator to cool for half an hour at least.
4. Heat the oven to 400 degrees, then bake the tart shell for about 20 minutes or until it is golden brown. Remove and cool to room temperature. Then gently lift the bottom of the tart tin to remove the shell and place it on a flat work surface.
5. Spread the bottom of the shell with the vanilla cream. Then arrange the blueberries over the top. You can serve at this point, or put the tart in the fridge until ready to serve.