These Berries Custard Pastries are just perfect when you want something simple for dessert! Very little effort for a stunning looking dessert.
Method
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Preheat oven to hot. Grease and line three oven trays with baking paper.
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Cut one pastry sheet in half. Sprinkle one half with two teaspoons of the sugar; place remain half of the pastry on top.
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Roll pastry up tightly from short side; cut log into eight rounds.
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Repeat with remain pastry sheet and another two teaspoons of sugar.
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Place rounds, cut side up, on board dusted lightly with icing sugar; shape each round into an oval about 8 cm x 10 cm.
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Place ovals on prepared trays.
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Bake, uncovered, in hot oven for about twelve minutes or until pastries are browned lightly or crisp, turning half way through baking.
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To make custard cream, beat cream, custard and sugar in a small bowl with an electric mixer until soft peaks form.
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Place a drop of custard cream on each serving plate (to stop pastry sliding); top each with pastry.
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Divide half of the berries over pastries, then top with custard cream, remaining berries and remaining pastries.
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Dust with sifted remaining sugar.
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Cover; refrigerate for 30 minutes or until firm.
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Recipe can be prepared a day ahead; assemble just before serving.
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Keep pastries in an air tight container; keep custard cream, covered, in refrigerator.
