Method:

Pre-heat oven to 180°C
Half the roll of puff pastry, place the halves onto individual baking sheets. Place a piece of baking paper onto the pastry and weigh the pastry down with another baking sheet, bake for 20-25 minutes until the pastry is golden brown. In a small bowl mix together the milk and cornflower to form a slurry. In a saucepan heat the custard, once heated add in the vanilla, slurry and allow to thicken, whisk continually to avoid lumps from forming. Remove from the heat and allow to cool with cling film to avoid a skin from forming
Place cooled custard filling in a large bowl and fold in the whipped cream. Place into a pipping bag.
Once pastry is cooled place half of the custard filling on one half of the pastry, and repeat for a second layer. Top with seasonal berries, gold dust mint and icing sugar for serving.