In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add the egg yolks and vanilla extract, then gently bring the dough together.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a floured surface, roll the chilled dough to a ¼ inch thickness.

Carefully mold the rolled dough into tart tins, pressing it gently into the edges.

Poke holes in the bottom of the crust using a fork. Line it with aluminum foil and fill with pie weights or dry beans. Bake in a preheated oven at 350°F for 10 minutes. Then, remove the foil and weights and bake until lightly golden.

In a saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the fresh or frozen blueberries, mashing them gently.

Stir in the white chocolate chips, returning to low heat if needed, stirring until melted and smooth.

Pour the blueberry ganache into the cooled tart crust, spreading it evenly.

Place the assembled tart in the freezer overnight to reach the perfect consistency for slicing.