Blueberries and pastry cream pie

Preheat your oven to 375 F.

Lightly flour your working surface and roll out the dough to about ⅛ inch thick round. Use small cookie cutters to cut out circles of dough. Place in buttered individual molds and gently prick the bottom of the dough with a fork a couple times.

Bake for 10-12 minutes or until the edges are golden brown. Let the individual pies cool for a couple minutes on a cooling rack.

Combine the yolks with the sugar and whisk until the mixture turn a yellow pale of yellow add the flour and mix until it is all absorbed, stir to remove any lumps.

In a medium pan bring the milk and vanilla bean to a boil. As soon as the milk starts boiling, take out a cup of this mixture and pour it over the egg and sugar mix and stir vigorously (this so the eggs won't become an omelet). Then is sure to add the rest of the milk to the eggs and mix well and continue whisking until the mixture thickens (about 2 minutes). Remove from the heat and let this cream cool. Cover with a plastic film so it won't form a crust.

Once the individual pies and pastry cream have cooled down, add some pastry cream to the bottom of each tart. Add the blueberries on top. Sprinkle with so sugar and lemon zest and serve.