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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface and cut into 6 equal rectangles. Place them on the prepared baking sheet and brush with beaten egg. Bake for 15-20 minutes or until golden brown and puffed. Allow to cool completely.
To make the Crema Pasticcera, heat the milk and lemon zest in a saucepan until it just begins to simmer. Remove from heat.
In a bowl, whisk together the egg yolks and sugar until light and creamy. Add the flour and mix until smooth.
Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Allow to cool.
Once the puff pastry is cool, gently press down the centers to create a slight indentation for the filling. Spoon the cooled Crema Pasticcera into the pastry shells.
Arrange the mixed berries on top of the custard. If desired, warm the apricot jam and brush over the berries for a glossy finish.
Dust with powdered sugar before serving, if desired.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 6 servings
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