Making the shortcrust pastry

1. Rub together by hand the butter and the flour until the mixture resembles breadcrumbs.
2. Add the sugar and salt to the mixture and stir in using a wooden spoon.
3. Mix in the egg to form a soft dough (if the dough is not coming together add a splash of milk).
4. Place the pastry on a dusted flour surface and roll out the pastry using a rolling pin into a flat circular shape (about 0.3cm thick).
5. Lift the pastry into a 23cm tart tin and press down gently on the bottom and sides. Trim off any excess pastry around the edges with a knife and stab some holes into the bottom with a fork.
6. Put the pastry in the fridge for 10 minutes.
7. Heat the oven to 160 ̊c, take the pastry out of the fridge, line the tart with foil and fill with dried beans or rice (this weighs the pastry down).
8. Bake the pastry for 10 minutes (this process is called blind baking), then take the tin foil and rice/dried beans off the pastry and bake the pastry for a further 25 minutes (the pastry will be golden brown in colour).
9. Take the pastry out of the oven and allow it to cool at room temperature for 20 minutes

Making the honey and lemon curd

1. Whilst the pastry is cooling, begin making the honey and lemon curd.
2. In a bowl, cream the butter and honey together until the mixture is fluffy (this can be done with an electric whisk or by hand).
3. Beat the egg yolks and whole eggs into the mixture. Then add the zest and lemon juice to the bowl and beat until combined.
4. Pour the mixture into a medium-sized saucepan and cook over a medium heat whilst stirring constantly with a wooden spoon.
5. Heat the mixture on a low heat for 15 minutes (the mixture will look smooth and shiny).
6. Increase the heat to medium and continue cooking the curd until the mixture has thickened (your spoon will meet some resistance as you stir).
7. Cook the curd for 15 seconds after it has thickened (the mixture will be trying to boil).
8. Remove from the heat, allow it to cool (the mix will thicken as it cools).

Assembling the dish

Pour the lemon and honey curd mix into the pastry tart shell and allow it to set at room temperature. Finish the tart with fresh blueberries.