HOW TO MAKE: Blueberry Lemon Tart

Blueberry Lemon Tart 🫐🍋 Let out your inner Michelangelo 🧑‍🎨 This tart is perfect for the summer! See recipe below.
Filling/Crust:
2 cups graham cracker crumbs
3 tbsp butter, melted
2 lemons, zest and juice (save some lemon zest to finish)
4 egg yolks
1 cup sweetened condensed milk
1 cup 35% heavy cream
Blueberry Sauce:
1 package blueberries
1 tbsp sugar
1 tsp water
Whipped Cream:
1 cup 35% heavy cream
1 tbsp sugar
Preheat your oven to 350˚F. In a mixing bowl, crush graham crackers until it resembles crumbs. Add melted butter and mix. In a 9-inch springform pan, press mixture into the bottom of the pan. Bake for 10 minutes.
In a mixing bowl, add egg yolks and whisk thoroughly. Add sweetened condensed milk, heavy cream, lemon zest, and lemon juice. Whisk altogether and set aside.
In a small saucepan, add blueberries, sugar, and water. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened for 2-3 minutes. Then, put it in a blender and puree the sauce.
Pour filling over the crust. Then, pour the blueberry sauce into the filling. Using the tip of a knife, you can create designs. Bake for 15-20 minutes or until filling is set. Then, let it chill in the refrigerator for at least an hour or overnight.
Finish with some lemon zest, whipped cream, and blueberries. Enjoy!