Roll out the puff pastry on a floured work surface to a thickness of approx. 2 mm. Grease 8 molds with a diameter of 13cm or 12 molds with a diameter of 7-8cm. Cover with puff pastry, prick several times with a fork, cover the pastry with baking paper, fill the peas and bake in the preheated oven at 220 ° C on the middle rack for 12 minutes. Discard the peas and remove the parchment paper. Mix the orange jam with a little hot water and coat the floors with it.
Covering:
Mix the cream, sugar, eggs + lemon zest, pour into the molds, spread the blueberries on top and bake in the oven for another 10-12 minutes. After cooling, take the tartlets out of the mold.
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