1-Make the lemon pastry cream: Whisk egg yolks, sugar, cornstarch, and lemon zest until smooth. Heat milk and heavy cream until steaming, then temper the egg mixture by gradually whisking in the hot milk. Return mixture to medium heat, whisking constantly, until pudding-like thickness develops. Remove from heat; stir in lemon juice, butter, and vanilla. Strain to remove zest and lumps. Cover with plastic wrap to prevent skin, chill 1 to 2 hours until firm. Alternatively, for lemon mascarpone cream, beat mascarpone or cream cheese with powdered sugar, fold in whipped liquid cream and lemon curd, then chill until firm.

2-Prepare the puff pastry: Preheat oven to 375–400°F (190–200°C). Cut thawed puff pastry into six rectangles (approx. 4¼ by 3 inches). Score smaller rectangle inside edges without cutting through fully; pierce center with fork to prevent over-rising. Brush edges with cream or egg wash, sprinkle with raw sugar. Bake 15 to 30 minutes until puffed and golden. Cool completely; gently press or trim center to create cavity.

3-Prepare the blueberries: Use fresh or thawed frozen blueberries, drained. Optionally toss with honey or sugar and water to macerate and create syrup.

4-Assemble the pastries: Fill puff pastry cavities with lemon pastry cream or mascarpone filling. Top with fresh or macerated blueberries. Garnish with toasted sliced almonds and dust with powdered sugar. Drizzle optional icing made from powdered sugar, cream or milk, vanilla, and salt.