1. Preheat the oven to 350°F.

2. Place the tartlet bases on a baking sheet and bake for 4 minutes. Remove from the oven and set aside.

3. In a bowl, whisk together 250g of sugar, egg yolks, and whole eggs. Gradually incorporate the flour.

4. Bring the milk to a boil with the lemon zest. Pour the milk over the eggs in one go, whisking constantly.

5. Transfer the mixture to another saucepan and bring to a boil, whisking constantly. Be careful not to let the cream stick to the bottom of the pan.

6. Transfer to another container to cool the cream. To prevent a crust from forming, cover with plastic wrap directly on the cream. Refrigerate.

7. In a saucepan, cook the blueberries and sugar over low heat, covered, for 5 minutes.

8. Fill the tartlet bases halfway with the pastry cream. Top with the blueberry compote and serve.