Method

• 1.
  Place flour and icing sugar in a food processor with a pinch of salt. Pulse to combine, then add the butter and whiz until fine crumbs. Add 1 egg yolk and 1/4 cup (60ml) iced water. Whiz until the mixture comes together in a smooth ball. Enclose dough in plastic wrap and chill for 30 minutes.
• 2.
  Preheat the oven to 180°C and grease a 22cm loose-bottomed tart pan.
• 3.
  Roll the pastry out on a lightly floured board to 5mm thick and use to line the tart pan. Trim any excess pastry and chill for a further 15 minutes. Line the pastry with baking paper and baking weights or uncooked rice. Bake for 10 minutes, then remove paper and weights and return to the oven for a further 3 minutes or until pale golden and dry. Cool slightly.
• 4.
  Reduce the oven to 130°C.
• 5.
  Place 5 eggs, remaining egg yolk, lemon zest and juice, cream and 1 cup (220g) sugar in a saucepan over low heat. Stir until lukewarm and the sugar has dissolved. Strain the mixture into a jug, then pour into the tart shell. Bake for 25 minutes or until just set. Allow the tart to cool completely.
• 6.
  Meanwhile, place remaining 1/2 cup (110g) sugar in a pan with vanilla pod and seeds and 1/3 cup (80ml) water. Stir over low heat to dissolve sugar, then increase heat to medium and simmer for 3-4 minutes until syrupy. Add blueberries to pan and cook for a further 1-2 minutes until they just start to soften and release their juice. Remove from heat and allow to cool completely.

• 7.
  Serve tart topped with extra cream, blueberry compote and edible flowers.