Preheat the oven to 350 degrees F.
Pour the milk
into a small saucepan and add the lemon zest
. Bring to a boil over medium-high heat. Remove from the heat.
In the bowl of an electric stand mixture fitted with a paddle, combine the egg yolks and 2 tablespoons sugar. Beat until fluffy and pale yellow, about 5 minutes. Add the yolk mixture to the milk mixture in the saucepan. Return the saucepan to the heat and bring to a boil, stirring constantly with a wooden spoon, until the mixture is homogenous. Remove from heat.
Place the ricotta in a large mixing bowl. Add the cream
from the saucepan
and the raisins, and continue stirring with a wooden spoon until homogenous. Set aside.
Use a lightly floured rolling pin
to roll out the pastry dough
until it is 1/8-inch thick. Use the butter
to lightly grease
12 miniature tart pans. With a 3 1/2 to 4-inch round pastry cutter, cut the dough into 12 equally sized circles and gently lay the dough into the prepared tart pans, making sure that the dough lies flush against the bottom and sides. Blind bake the dough: place small squares of parchment paper in each tart pan, top with some dried beans
, place the tart pans
on a large baking sheet and bake until golden brown, about 15 minutes. Remove from the oven and let cool completely before dividing the ricotta filling evenly among the tart crusts. Serve at room temperature.