Add ¾ cup of fresh blueberries to a sauce pan and heat over medium heat until the berries release their juices. (Press on the berries with a spatula while they are heating to ensure all the juices release). Strain the blueberry reduction to separate the seeds from the juice. (There should be about 2 tablespoon of juice.)
Add 8 oz. of chopped white chocolate to a double boiler and heat until it is all melted.
Then mix in ¼ cup + 2 tablespoon of heavy cream, the 2 tablespoon of blueberry reduction, 2 teaspoon of lavender extract paste, ½ teaspoon of vanilla bean paste and ⅛ teaspoon of salt.
When the tart crust is completely cooled pour the filling into it. Let the tart chill for 2-3 hours until set.
Once set, top with berries and whipped cream. Remove from the fridge 30 minutes before serving. Store leftovers in an airtight container in the fridge for up to four days.