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1. In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk them together until well blended.
2. Add the softened butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and vanilla extract. Add this to the flour mixture and mix until the dough comes together. If the dough is too crumbly, you can add a teaspoon of cold water at a time until it holds together.
4. Once the dough is formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C).
6. On a lightly floured surface, roll out the chilled dough into a circle about ¼ inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess dough.
7. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
8. Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from rising.
9. Bake the crust in the preheated oven for 15 minutes. Then, remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
10. In a medium saucepan, combine the fresh lemon juice, lemon zest, and granulated sugar. Stir over medium heat until the sugar dissolves.
11. In a separate bowl, whisk the eggs until they are well beaten. Gradually add the warm lemon mixture to the eggs, whisking constantly to prevent the eggs from scrambling.
12. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the mixture thickens and coats the back of the spoon, about 8-10 minutes. Be careful not to let it boil.
13. Once thickened, remove the saucepan from the heat and stir in the butter pieces, one at a time, until fully melted and incorporated.
14. Pour the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface with plastic wrap, pressing it directly against the curd to prevent a skin from forming.
15. Once the tart crust has cooled completely, pour the lemon curd into the crust, spreading it evenly.
16. Top the lemon curd with the blueberry mixture, spreading it out evenly over the surface.
17. If desired, garnish with whipped cream and fresh mint leaves before serving.

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