for 8 people

Vanilla custard

2 dl	milk
3 tbsp	sugar
1	vanilla pod cut open lengthwise
1 pinch	salt
2	fresh egg yolks
2 leaves	gelatine, immersed in cold water for approx. 5 mins., drained
2 dl	full cream, beaten until stiff

Dough

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
3 tbsp	sugar

Berries

500 g	strawberries, quartered
1 tbsp	icing sugar
250 g	raspberries
125 g	red currants
2 tbsp	unsalted, shelled pistachios, coarsely chopped

How it's done

Vanilla custard

In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, cover and leave to cool, chill until the custard is just set at the edges. Stir the vanilla custard until smooth, fold in the whipped cream, chill for approx. 20 mins.

Dough

Place the dough and baking paper on a tray, prick firmly with a fork, sprinkle with sugar.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.

Berries

Mix the strawberries and icing sugar. Spread the custard over the pastry base. Top with the strawberries, raspberries, currants and pistachios.

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