Combine eggs, cream, sugar, lime rind and juice, and food colouring in a bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours. Next, prepare the pastry using the rubbing in method. Use the sweet pastry to line 8 individual flan tins and bake blind in a preheated oven for 10 minutes. Remove the paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C. Next, fill the pastry bases with a layer of blueberries (reserve a few to decorate) and pour in the lime filling. Bake in oven for 15-20 minutes or until just set. Remove from oven and set aside to cool completely. Place in the fridge for 1 hour to chill before serving with a scoop of blueberry ice-cream on top.