Ingredients
• 375g block frozen puff pastry, thawed
• 3 tablespoons icing sugar, plus extra to serve
• 300ml thickened cream
• 200g good-quality vanilla custard
• 250g punnet strawberries, hulled, halved if large
• 125g punnet raspberries
• 125g punnet blueberries
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Dust a clean workbench with icing sugar and roll out the pastry to a 25cm x 30cm rectangle. Transfer to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden. Use a fish slice to flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.
3. Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.
4. Spread the cream mixture over the cooled pastry and pile the berries on top. To serve, dust with icing sugar.
