Blueberry Lemon Curd Shortbread Tart

For the crust:
Sift the flour and salt into a large bowl. Set aside.

Cream butter and powdered sugar in the bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.

Gather dough and form it into a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350 F. Grease a 9-inch tart pan with a removable bottom.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhang of dough. Use a small kitchen knife to trim the excess and to score the bottom of the tart a couple of times.

Bake the crust for 10 to 15 minutes, or until the edge is lightly browned. Remove it from oven and let the crust cool completely before removing the side of the pan.

For the lemon curd:
In a small bowl, mix lemon zest and sugar with a fork.

In a large bowl using a mixer, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.

Pour the mixture into a saucepan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.

Remove from heat. Push the lemon curd through the sieve and into a bowl to make it super smooth.

Pour the lemon curd into the cooled tart shell, and place it in refrigerator to chill for at least an hour.

Top with blueberries. Sprinkle with powdered sugar before serving.