Serves 6, Prep 30 mins, Cook 15 mins
2 sheets frozen puff pastry,
2 x 250g punnets fresh
strawberries, hulled and sliced
Icing sugar mixture, for dusting
3 cups milk
Â½ cup caster sugar
4 egg yolks
2 tsps vanilla extract
Â¼ cup custard powder
Â¼ cup cornflour
Â²/Â³ cup thickened cream, whipped
1 Cut one sheet into six rectangles. Place on a large oven tray lined with baking paper.
2 Cut remaining sheet into six rectangles. Place on a separate, large oven tray lined with baking paper. Cover rectangles with another sheet of baking paper then place a separate large oven tray on top. This will help prevent pastry from rising.
3 Cook both trays in a hot oven (200C), swapping halfway through, for about 10 to 15 minutes, or until golden. Remove. Cool pastry on oven trays.
4 To make custard, pour 2Â¾ cups of the milk into a large saucepan. Add sugar. Stir over a medium heat until sugar is dissolved and milk hot. Whisk remaining milk with yolks, vanilla, custard powder and cornflour in a large heatproof bowl until combined. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Whisk over a medium to high heat until boiling. Continue to whisk for a further 1 minute, or until thickened. Transfer to same clean bowl. Cover with plastic wrap. Refrigerate until cold.
5 Using an electric mixer, beat custard until smooth but don’t over-beat. Fold in cream.
6 To serve, place flat pastry rectangles onto six serving plates. Top with half the strawberries. Spoon over custard. Arrange remaining strawberries over custard. Top with remaining pastry rectangles.