date:Jun 11, 2014
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.