Place the flour, caster sugar and butter into the Thermomix bowl and mix on Speed 6, 10 seconds (it should resemble breadcrumbs).
Add 2 tbs iced water and knead for 1 minute on Interval speed. If the dough is too crumbly to knead into a ball, add the remaining 1 tbs iced water and knead on Interval speed for a further 30 seconds.
Knead the dough into a ball on a lightly floured surface.
Roll the dough into a flat rectangle and place evenly into a 23cm tart tin. Poke the bottom evenly with a fork and bake for 12 to 15 minutes until golden.
Place the blueberries onto the cooked pastry and set aside.
To make the filling, place the eggs, caster sugar, cream and lemon juice into the Thermomix bowl. Mix on Speed 10, 30 seconds. Carefully pour the mixture through a sieve to remove any lumps.
Stir through the lemon zest and pour the mixture into the tart tin.
Cook for 30-35 minutes or until set in the middle. Remove and allow to cool completely in the tin.
Serve with sifted icing sugar, a dollop of cream or a scoop of ice-cream.
You can use fresh or frozen blueberries in this recipe.