Makes approx. 12

600 gm Puff Pastry


3 Egg Yolks

225 ml Double Cream

150 ml Milk

85 gm Caster Sugar

1½ Teasps Vanilla Extract.

1½ Tablsp Cornflour


2 Kiwi Fruit

4 Ripe Peaches

12 Cape Gooseberries

Sugar Glaze

2 Tablsp Caster Sugar]

1 Tablsp Water           ]    Mix together

Peach Glaze

2 Ripe Peaches skinned and chopped.

112 gm Caster Sugar

1½ Tablsp Cornflour

60 ml water.

8 gm Butter

1. Make the custard by heating the cream and milk together with the vanilla extract.

2. In a separate bowl mix together the egg yolks, sugar and cornflour and pour on the simmering cream mix whisking as you go.

3. Pour back into the pan and stir until thickened, cool.

4. Prepare the peach glaze by pureeing the peach chunks and water in a processor or push through a sieve. Combine together in a pan with the sugar and cornflour.

5. Bring to the boil and simmer for 2 - 3 mins. Add the butter and leave to cool.

6. Roll out the pastry to the thickness of a pound coin.

7. Cut into 12.5cm (5 inch) squares and cut a border 1½ cms wide leaving a join at 2 corners. Lightly dampen the border edges.

8. Fold a cut corner over to the opposite side on the inside square..repeat with the other cut corner

9. Glaze the bottoms with the sugar syrup and prick lightly.

10. Bake at for approx 12 minutes. Cool on a wire rack.

11. Prepare the fruit ( not the cape gooseberries) by slicing, place to one side.

12. When the pastry cases are cool, fill each one with crème patisserie and arrange the fruit as desired.

13. Brush on the peach glaze and top with a cape gooseberry.

14. Serve.