The day before serving, make the whipped cream clouds. In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Spoon or pipe the whipped cream into silicone cloud molds, smoothing the tops. Freeze overnight until completely firm.

Preheat the oven to 400°F. Lightly grease a 9-inch tart pan with a removable bottom.

Make the crust. In a medium bowl, combine the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the vinegar and toss with a fork until the dough just comes together. Don’t overmix.

Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet.

Make the filling. In a medium bowl, lightly mash 3 cups of the blueberries. Stir in the sugar, flour, cinnamon, vanilla bean paste, lemon juice, and lemon zest until well combined.

Spread the blueberry mixture evenly into the prepared crust. Scatter 1 cup of the whole blueberries over the filling.

Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and immediately arrange the remaining 1 cup of fresh blueberries over the top of the warm tart.

Cool completely on a wire rack before slicing. Store covered in the refrigerator until ready to serve. Remove the whipped cream clouds and place on tart. Add more lemon zest and allow clouds to come to room temp before serving.