Lemon Curd Blueberry Tart

I accidentally made this dessert a few years back and hoped to recreate it for a holiday dinner party. The recipe is a combination of recipes from Martha Stewart and I think it's a nice combination. Next time I'll have to add a few more blueberries to the curd while on the stove top for a deeper hue.

For the crust:
1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 pint fresh blueberries

Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. 

Bake until golden, 20 to 25 minutes; cool completely.

Meanwhile, reserve 1 cup of the prettiest berries for topping.

For the curd:
1 1/2 cups sugar

6 tablespoons cornstarch

1/4 teaspoon salt

1/2 cup freshly squeezed lemon juice

3 large egg yolks, well beaten

2 tablespoons unsalted butter

2 teaspoons grated lemon peel

Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and butter, and blend thoroughly. Add remainder blueberries. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes. 

Remove from heat, strain, and then stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. 

Spread slightly cooled curd into crust. Scatter reserved berries on top, pressing down lightly to help them adhere. 

Refrigerate until cool and serve.