Blueberries Vol-Au-Vent
- 6 puff pastry shells
- 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 1/2 teaspoons grated lemon zest
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 1 egg, beaten
- 1 teaspoon butter, softened
- 1 teaspoon vanilla extract
- sweetened whipped cream or non-dairy whipped topping
- 1 teaspoon almond extract
- 1 -2 tablespoon toasted almond, chopped very fine
- Bake pastry shell according to pkg directions.
- Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan.
- Cook and stir over medium heat until mixture boils and thickens.
- Cover and refrigerate.
- Mix 1/3 cup sugar and flour in saucepan.
- Stir in milk.
- Cook and stir over medium heat until mixture boils and thickens.
- Remove from heat and gradually stir in half of hot mixture into egg.
- Return egg mixture to saucepan.
- Cook and stir over medium heat 1 minute.
- Remove from heat and stir in butter and vanilla.
- Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes.
- Spoon 1 tablespoon blueberry mixture into each pastry shell.
- Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture.
- Repeat layers.
- Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping.
- Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping.
- Bon Apetit!
pastry shells, fresh blueberries, sugar, cornstarch, water, lemon zest, sugar, flour, milk, egg, butter, vanilla, cream, almond, almond
Taken from www.food.com/recipe/blueberries-vol-au-vent-154343 (may not work)