Lemon Blueberry Tart

use the bottom of a measuring cup to pack the crust in too but sometimes it sticks.
Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork poke a few holes all over the top of the warm crust not all the way through the crust. This helps the filling stick.
Filling Whisk all of the filling ingredients together until combined. Pour into warm crust. Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. If its too thick warm it in the microwave for 510 seconds. Drop spoonfuls of blueberry sauce all over the top using about half of the sauce. Reserve the rest of the sauce for serving. Using a toothpick or knife gently swirl the sauce and filling together. Shimmy the pan back and forth 23 times to let the sauce and filling settle down into the crust a bit.
Bake for 1719 minutes just until the center of the tart no longer jiggles when you give the pan a light tap. It will still be a little sticky on top. Avoid overbaking because the tart will taste rubbery. Tip Err on the side of underbaking because the filling also has a chance to set up in the refrigerator. You want a creamy soft filling.
Remove tart from the oven and place on a cooling rack. Cool completely at room temperature then chill in the refrigerator uncovered for at least 2 hours and up to 1 day. If chilling for longer than 2 hours cover it. After chilling remove the sides of the tart pan if your pan has removable sides.
Slice and serve with optional garnishes including any leftover blueberry sauce.
Cover leftovers tightly and refrigerate for up to 1 week.