Blueberries Vol-Au-Vent

Directions

1. 1
   Bake pastry shell according to pkg directions.
2. 2
   Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan.
3. 3
   Cook and stir over medium heat until mixture boils and thickens.
4. 4
   Cover and refrigerate.
5. 5
   Mix 1/3 cup sugar and flour in saucepan.
6. 6
   Stir in milk.
7. 7
   Cook and stir over medium heat until mixture boils and thickens.
8. 8
   Remove from heat and gradually stir in half of hot mixture into egg.
9. 9
   Return egg mixture to saucepan.
10. 10
    Cook and stir over medium heat 1 minute.
11. 11
    Remove from heat and stir in butter and vanilla.
12. 12
    Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes.
13. 13
    Spoon 1 tablespoon blueberry mixture into each pastry shell.
14. 14
    Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture.
15. 15
    Repeat layers.
16. 16
    Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping.
17. 17
    Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping.
18. 18
    Bon Apetit!