Step 1

Combine flour, sugar, salt, lemon zest and finely ground almonds.

Step 3

Mix the egg with the vanilla sugar, add density and flavor of vanilla.Half of vanilla pod put in cream and add to boil.When boil remove the pod.Scrape the seeds and add to the cream.

Step 4

Remove cream from heat, stirring constantly and pour the egg mixture. Quite a short return to the fire that starts to thicken.Leave aside to cool slightly.Blueberries filling:Half of blueberries mix with sugar, lemon juice and density.Cook over medium heat stirring constantly, until it starts to thicken.Set aside to cool.

Step 5

Removethe mold from the freezer.

Step 6

Pour the egg mixture.

Step 7

Bake, pre-reducing the temperature to 200 C/392F for 20 minutes.

Step 8

Remove, pour in the filling of blueberries, and bake the next 5-7 minutes.Leave to cool.On cooled pie arrange the remaining half of fresh blueberries.Lightly sprinkle with granulated sugar and sliced almonds