date:Jun 11, 2014
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 200C. 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