Blueberry Curd Vol-au-Vents

Crisp, golden puff pastry shells are filled with silky homemade blueberry curd, crowned with fresh berries and a hint of thyme for a fragrant, sophisticated finish.

How long will it take?

1 hour 15 minutes

What’s the serving size?

Makes 12

What do I need?

For the Blueberry Curd

300 g fresh or frozen blueberries
200 g caster sugar
4 tbsp lemon juice
4 egg yolks
2 whole eggs
120 g unsalted butter, cubed
Pinch of salt

For the Vol-au-Vent Shells

2 sheets ready-rolled puff pastry
1 egg (for egg wash)
1–2 tsp cold water

To Serve

150 g fresh mixed berries (blueberries, raspberries)
Fresh thyme leaves

How do I make it?

Make the Blueberry Curd by combining blueberries, sugar, and lemon juice in a small saucepan.
Simmer over medium heat for 5–7 minutes until berries are soft and juicy.
Blend the mixture with a stick blender and then strain through a sieve to remove skins.
Return mixture to the pan. Add the egg yolks and whole eggs, and whisk continuously over low heat until thickened (do not boil).
Remove from heat and stir in the butter and salt. Set aside to cool fully before using.
Preheat oven to 200C.
Prepare the vol-au-vents by placing puff pastry on a lightly floured surface.
Cut out 12 pastry circles approx. 6–7 cm diameter.
Cut smaller circles (about 3–4 cm) out of the centre of 6 of those rounds to form rings.
Place the 6 whole pastry circles on a lined baking sheet. Brush with egg wash.
Place a pastry ring on top of each base and brush the tops with more egg wash.
Bake for 15–18 minutes until golden and well risen. Cool fully.
To assemble the vol-au-vents, spoon or pipe the blueberry curd into the hollow centre of each vol-au-vent.
Garnish with fresh berries and thyme leaves.