Blueberries Vol-Au-Vent

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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