Vanilla and Raspberry Custard Slice

Cook Time 40 minutes hour plus 4 hours for chilling

Servings 8-10

Ingredients

1 x 375g sheets of store-bought butter puff pastry, thawed (I like Careme)

1 punnet of raspberries 

1 punnet strawberries, quartered 

1½ cups (375ml) full cream milk 

1½ cups (375ml) single cream 

60g unsalted butter, chopped 

1-2 tsp vanilla bean paste

⅔ cup (150g) caster sugar 

⅓ cup (50g) cornflour 

6 egg yolks 

Icing sugar, for dusting

Method

Preheat the oven to 200ºC. Place the pastry sheets on baking trays lined with baking paper. Top each pastry sheet with more baking paper and place an additional baking tray on each pastry sheet as a weight. Bake for 30-40 minutes or until golden. Remove from the oven and cool completely.

Using a serrated knife, trim the pastry sheets to fit a 16 x 26 cm lined baking tin (or to whichever baking dish you are using). Line the tin with cling film allowing it to overhang.

Place one trimmed pastry sheet into the lined tin with cling wrap overhanging the sides (for easy removal later).

For the custard, in a medium saucepan on medium heat, mix the milk, cream and vanilla and bring to the boil.

In a bowl whisk together the egg yolks, sugar and cornflour. Whisk in the hot milk mixture. Pour this mixture into a clean saucepan and use a wooden spoon or whisk to continually stir until the mixture is thick and glossy. Remove from the heat and stir through the cold butter. Pour into a bowl, cover with cling film and set aside to cool slightly.

Pour half of the custard on top of the pastry sheet into the prepared tin.

Top the custard with the berries. Pour the remaining custard on top and spread out. Then cover with the second pastry sheet and press down gently. Cover with excess cling film and refrigerate for 4-5 hours or until set.

Remove from tin, slice into desired rectangles and dust with icing sugar.