Blueberry Lemon Cream Cheese Tart | Driscoll's

Ingredients

• 1/3 Cup confectioners' sugar
• 1/2 Cup (1 stick) unsalted butter, softened
• 1 Tsp. finely chopped lemon zest
• 1 1/2 Cups all-purpose flour
• 1/2 Cup fine yellow cornmeal
• 1/2 Tsp. salt
• 1 large egg, lightly beaten
• 3/4 Cup whole milk
• 1/4 Cup granulated sugar
• 2 Tablespoons cornstarch
• 5 Ounces cream cheese, softened and cut into cubes
• 1/4 Tsp. vanilla extract
• Grated zest of 1/2 lemon
• 3 large egg yolks
• 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
• 1 Tbsp. granulated sugar
• 2 Teaspoons cornstarch
• 1 Tsp. water
• Finely textured finishing sugar