Combine flour, confectioners’ sugar, and salt in a food processor. Add butter and pulse until coarse crumbs form. Mix in egg yolk, heavy cream until dough forms. Wrap in plastic and refrigerate for at least 1 hour.

After chilling, roll dough into an 11-inch circle on a floured surface. Transfer to a 9-inch tart pan, trim excess, and prick the bottom to avoid bubbling.

Preheat oven to 350°F (175°C). Bake crust for 15-20 minutes until golden brown. Let cool on a wire rack.

Whisk together lemon juice, zest, egg yolks, honey, and salt in a saucepan. Cook over medium heat, stirring, until thickened and reaches 165°F. Remove from heat and whisk in cubed butter.

Pour curd into cooled crust and spread evenly. Bake again for 10-12 minutes until set. Cool completely on wire rack.

Puree blueberries, strain through a sieve. In a saucepan, whisk strained liquid, honey, and cornstarch. Cook until thickened, about 5 minutes.

Pour blueberry filling over the set lemon curd. Refrigerate for at least 2 hours until blueberry layer is firm.