Ingredients
Custard cream
Method
1.Preheat the oven to 220°C (200°C fan-forced).
2.Cut one of the pastry sheets in half. Remove the plastic; sprinkle one half with a rounded tsp of icing sugar. Place the other half of pastry on top of the first. Roll the pastry up tightly from the short side, then cut log into 8 pieces. Repeat with remaining pastry sheet.
3.Lay rounds, with cut side up, on a board dusted lightly with extra sifted icing sugar. Roll each round into an oval.
4.Place ovals on baking-paper-lined oven trays. Bake for 6 minutes. Turn over and bake a further 6 minutes or until browned.
5.To make the custard cream, beat the cream, custard and icing sugar in a small bowl with an electric mixer until thick. Refrigerate for 30 minutes or until firm.
6.Just before serving, place a little of the custard cream on 8 serving plates to prevent pastry slipping. Place 8 pastry ovals on the cream, divide half the berries among the pastries. Top with custard cream, then the remaining berries and pastry ovals. Dust with extra sifted icing sugar, if desired.
This recipe can be prepared a day ahead. Assemble close to serving.
Note
