For Crust
1 cup (4oz or 113g) Better Batter Gluten Free Flour
1 Egg
2 tablespoons Milk
2 tablespoons Sugar
For Yogurt Cream
1 cup Plain Yogurt
2 tablespoons Corn Starch
2 tablespoons Better Batter Gluten Free Flour
1/4 cup Sugar
1 cup Milk
1 tablespoon Butter
1 tablespoon Lemon Juice
1 1/2 cup Blueberry
For Cheese Cream
4 oz Cream Cheese, heat in a microwave for 20 seconds until soften
4 oz Cool Whip
2 tablespoons Sugar
For topping
20-25 Blueberries

1.In a bowl, beat 1 egg, add 2 tblespoons of sugar and whisk well. Add 1 cup of flour and 2 tablespoons of milk. Knead the dough and chill in the refrigerator for 10 minutes.
2.In another bowl, combine 1 cup of plain yogurt, 1/4 cup of sugar, 2 tablespoons of flour and 2 tablespoons of corn starch. Mix well. Then add 1 cup of milk little by little. Cover and heat in a microwave for 2 minutes. Remove the bowl from the microwave and whisk well. Then put it back into the microwave. Repeat this 3 times (Just 1 minute for the last heat) until the cream thickens. Then add butter and lemon juice. Stir well. Let cool.
3.Preheat the oven to 350 degrees F.
4.Remove the dough from the refrigerator, roll the dough into a circle 1/4 inch thick on lightly floured surface and place it into 9 inch pie pan. Press it into the pan with fingertips. With knife trim the overhang dough and poke holes in bottom and side of crust.
5.Pour the yogurt cream and 1 cup of blueberry into the crust. Bake for 35-40 minutes.
6.In the mean time, make cheese cream. In a bowl, beat 4 oz of cream cheese and add 2 tablespoons of sugar and 4 oz of cool whip. Whisk.
7.When the tart is done and gets cool, decorate the top with cheese cream, Place blueberries on top.