Blueberries Vol-Au-Vent

These delicate individual desserts are perfect for any & all times, morning, noon or night! They are light and lovely. Originally, found on Puff Pastry web site. I have tweaked it here and there, hopefully for the better. I haven't posted the chilling time of 45 minutes.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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

Directions

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