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Christmas mille-feuille
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Prep Time:
380 minutes
Cook Time:
75 minutes
Total Time:
455 minutes
Indulge in a decadent berry and passionfruit tart with luscious custard filling for an unforgettable special occasion.
Ingredients:
  • 2 sheets frozen puff pastry, just thawed
  • 300ml ctn double cream
  • 1/2 large mango, peeled, thinly sliced
  • 125g frozen blackberries
  • Unsprayed edible flowers, sugared (optional), to serve
  • Baby herbs, to decorate
  • 1 passionfruit, halved
  • Icing sugar, to dust
  • 625ml (2 1/2 cups) milk
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 50g (1/3 cup) cornflour
  • 2 tsp finely grated lime rind
  • 35g butter
Instructions:
  • In a saucepan over medium heat, gently simmer the milk (avoid boiling). Let it cool slightly for 5 minutes.
  • Whisk egg yolks and sugar together until smooth. Add cornflour and whisk again. Slowly pour in warm milk with rind, whisking continuously. Transfer mixture back to saucepan and cook over medium heat, stirring, until thickened and boiling (about 5-8 minutes). Remove from heat and stir in butter. Cover with plastic wrap and chill in the fridge for 6 hours to set.
  • Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Layer 1 sheet of pastry on the tray. Top with another sheet of baking paper and another tray. Bake for 20 minutes. Flip trays over and bake for 5-10 minutes until pastry is golden and crisp. Allow to cool for 30 minutes. Repeat with remaining pastry.
  • Prepare the pastry by trimming the edges and cutting it in half lengthways to create 4 rectangles. Lay one piece of pastry on a platter and fill a piping bag fitted with a 1cm fluted nozzle with crème. Pipe rosettes onto the pastry to form a single layer. Continue layering the pastry and crème, ending with a pastry layer on top.
  • Whip cream in a bowl with a balloon whisk until soft peaks form. Top the pastry with whipped cream, mango, blackberries, flowers, and herbs. Drizzle over passionfruit pulp and dust with icing sugar.

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