Lemon Blueberry Tart in 25 Minutes

Instructions:

1. Mix graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom and up the sides of a 9-inch tart pan. Use the bottom of a flat measuring cup to ensure the edges are tight.
3. Place the crust in the freezer for 10 minutes to lock the fats in place.
4. Whisk eggs and sugar together until pale and slightly thickened.
5. Stir in the lemon juice and zest until fully combined.
6. Gently fold in the heavy cream and cubed butter.
7. Pour the mixture into the chilled crust, smoothing the top with a spatula.
8. Chill in the refrigerator for at least 2 hours until the filling is firm to the touch.
9. Gently press fresh blueberries into the top of the set curd in a concentric circle pattern.
10. Warm the apricot preserves in the microwave for 10 seconds and lightly brush over the berries for a gloss shine.
11. Garnish with fresh mint leaves in the center.