Method:

Prepare a tart tin.
In a large bowl, combine the biscuits and the melted butter. Press the crumb into the tart tin and place in the fridge to chill. In the meantime, whisk together the eggs, egg yolks, sugar, juice and zest. Turn the temperature to a low to medium heat. Stirring constantly until the sugar has dissolved. Add the butter, a couple of pieces at a time. Continue cooking the mixture for 4-5 minutes or until it is thickened and coats the back of a spoon. Cool completely, then pour the curd into the biscuit base. Place a small saucepan over medium heat, add the blueberries, sugar, lemon zest and bring to the simmer, mashing the berries with the back of a spoon. Cook for 7-10 minutes, until for compote is warm and begins to thicken. Remove from heat and set aside. Slice the tart and serve with a spoon of compote, topped with toasted coconut flakes.