Method

• 1.
  Preheat oven to 200°C. 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 15 minutes or until the surface is golden. Use a fish slice to flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.
• 3.
  Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.
• 4.
  Spread the cream mixture over the cooled pastry and pile the berries on top. To serve, dust with icing sugar.