1

Preheat oven to 200°C. Line two baking trays with baking paper. Place the pastry on the prepared trays and prick all over with a fork. Bake for 20-25 minutes or until crisp and golden. Set aside on a wire rack to cool.

2

Meanwhile, combine the caster sugar, cornflour and custard powder in a medium saucepan. Gradually whisk in the milk until smooth. Add the vanilla pod and seeds. Place the pan over medium heat and cook, whisking constantly, for 3-4 minutes or until custard boils and thickens. Remove and discard the vanilla pod. Transfer the custard to a heatproof bowl. Press plastic wrap over the surface of the custard to prevent a skin forming. Place in the fridge for 1 hour to chill.

3

Lightly spray a 23cm (base measurement) square cake tin with oil and line the base and sides with baking paper, allowing the sides to overhang. Place 1 sheet of pastry in the base of prepared tin. Spread over the custard and top with the remaining sheet of pastry. Press down firmly. Cover and place in the fridge for 3 hours or until firm.

4

Place the icing sugar in a medium bowl. Place the raspberries in a microwave-safe bowl. Microwave the raspberries on high (100%) for 30 seconds or until soft and juicy. Strain the raspberries through a fine sieve over the icing sugar. Stir until smooth and spread over the pastry. Stand until set. Using a serrated knife, cut into 9 squares. Serve with the mixed berries.