Tarts with milk cream and blueberries

INGREDIENTS FOR THE PASTRY: 200 g of flour 00 100 g of butter 75 g of sugar 2 egg yolks Grated orange zest A pinch of salt 1 teaspoon baking powder INGREDIENTS FOR THE CREAM: 300 ml of milk 30 g of corn starch 40 g of sugar Grated orange zest INGREDIENTS FOR THE FILLING: Blueberry in syrup Toschi PROCEDURE: For the pastry Starting with soft butter left at room temperature or warmed in the microwave a few seconds, cut into small pieces. Pour into a bowl with a grated orange rind, add sugar and mix. Add the egg yolks and fold. Apart from having a mound on a pastry flour, salt and baking powder. At the center pour the butter mixture. Working quickly with all the tips of your fingers, you should get to make a nice loaf compact. Let the dough rest in refrigerator for one hour. Take it and enlarge it with a rolling pin reaching half a centimeter thick. Derive many disks so as to cover the molds for tarts. Press the edges to adhere the dough and prick the bottom with the tines of a fork. Put on top of discs of greaseproof paper and cover them with something that has weight, dried vegetables, or salt (dough will help to maintain clear and flat, without air bubbles). Cook the tarts in the oven, preheated at 180 ° for 15 minutes. Remove the baking paper and weights leaving the tart to cool. For the cream In a saucepan pour the starch, sugar and orange zest. Combine milk and slowly the mix with a whisk to mix the ingredients and remove lumps. Now turn on the low-medium heat and stir, always with a whisk until the cream is thickened well (need about 5 minutes). Let cool cream, stirring often, so that does not gel too. For the final assembly Remove the tartlets from the molds cool now. Spread a thin layer of cream. Cover the top with the Blueberry in syrup Toschi. Recipe taken from the blog "Dolcemente - salato" by Ylenia Vitale