Instructions:

1. Using a stand mixer with a paddle attachment cream together:
• ¹/₂ cup butter, unsalted , room temperature
• 2 TBS granulated sugar
2. Beat in:
• 2 egg yolks
3. Quickly add in:
• 1 cup all-purpose flour
4. Mix just to incorporate.
5. Wrap the dough in plastic and chill one hour.
6. Preheat oven to 400º F.
7. Roll out dough and gently place over a 9-inch tart shell.
8. Carefully press dough into bottom of the pan.
9. Use your finger tips to press dough into the side of the pan.
10. Gently cover the dough with aluminum foil.
11. Pour dried beans, pie weights or metal spoons right over the foil.
12. Bake 20 minutes.
13. Remove the beans and foil and return the tart to the oven until lightly golden and completely cooked.
14. Remove the tart shell from the oven.
15. To seal the shell use a pastry brush to paint the base with:
• 1 egg white
16. Using a stand mixer with a paddle attachment cream together:
• 8 oz cream cheese , softened
• ¹/₄ cup granulated sugar
17. Mix in:
• ¹/₄ cup creme fraiche
• ¹/₂ tsp vanilla extract
18. Spread the mixture over the base of the cooked shell once it has cooled.
19. In a small non-stick saucepan over medium heat and add:
• 1 cup blueberries
• ¹/₄ cup water
• ¹/₄ cup granulated sugar
• 2 TBS cornstarch , dissolved in 2 TBS water
20. Bring to a boil and simmer until juicy and thick.
21. Pour into a small bowl and toss together with:
• 3 cup blueberries
22. Spread over the cream base.
23. Chill for 1 hour until ready to serve.