In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolks and vanilla extract to the mixture. Stir gently until a dough forms. If it's too crumbly, a teaspoon of cold water can help bind it.

Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Once chilled, roll the dough out on a floured surface to about 1/4 inch thick. Carefully fit it into your tart tin.

Preheat your oven to 350°F (175°C). Poke holes in the bottom of the tart shell with a fork, line it with aluminum foil and pie weights, and bake for 10 minutes. Remove weights and bake for another 10 minutes until golden brown.

In a small saucepan, gently heat the fresh blueberries with heavy cream until it begins simmering. Strain through a mesh sieve to discard solids, returning the liquid to the saucepan.

Add white chocolate chips to the warm blueberry-infused cream, stirring gently until fully melted and smooth.

Pour the blueberry ganache into the cooled tart shell. Smooth the top and refrigerate for several hours or overnight to set properly.

When ready, dust the top with powdered sugar and slice into wedges. Serve chilled for the best flavor!