Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
- 2 sheet frozen puff pastry
- 300milliliter thickened cream
- 1tablespoons icing sugar
- 250grams strawberries, hulled and sliced
- 125grams raspberries
- 3/4 cup thick vanilla custard
- 2tablespoons caster sugar
Nutrition per serving
5550kJ / 1320Cal
5550 Kilojoules or 1320 Calories
64% of daily energy intake*
Protein
18.8grams
Fat
83.0grams
Carbs
119grams
Sugars
51.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Line a baking tray with baking paper. Scatter 2 tsp of the sugar over the paper the same size as the pastry sheet. Lay a pastry sheet onto the sugar and sprinkle with another 2 tsp of sugar. Prick all over with a fork. Cover with a second sheet of baking paper and a second baking tray. Bake for 15 minutes or until golden. Turn the trays over and cook for 5 minutes. Remove from oven, transfer pastry to a wire rack and cool completely. Repeat with second pastry sheet and remaining sugar.
Step 2 of 3
Beat cream until thickened. Add custard, beating until combined.
Step 3 of 3
Cut cooled pastry in half then each half into 3 equal rectangles. Reserve 4 pieces. Top remaining pastry with berries and custard cream. Sandwich 2 of the layers on top of each other and finish with a reserved plain pastry piece. Dust with icing sugar and serve.
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