Jamie Oliver’s strawberry slice

Ingredients

• 2 sheets butter puff pastry
• 3/4 cup (90g) icing sugar, plus extra to dust
• 2 tsp lemon juice
• 2 x 250g punnets strawberries, hulled, halved, quartered if large
• 200g wild strawberries (optional)
• Edible wild flowers (optional), to serve

Creme Patissiere

• 225ml milk
• 1 vanilla pod, split, seeds scraped
• 300ml double cream
• 5 egg yolks
• 1/3 cup (75g) caster sugar
• 2 tbs (25g) custard powder

Method

1. Preheat oven to 180°C. Place pastry sheets on top of one another, then using a rolling pin, push and roll together to lengthen pastry slightly. Place pastry on a baking paper-lined baking tray and prick all over with a fork. Cover with another sheet of baking paper and another baking tray. Bake for 20-25 minutes until crisp and golden. Remove tray and dust pastry with 1/4 cup (30g) icing sugar. Increase oven to 200°C. Return pastry to oven and bake for a further 5-10 minutes until caramelised. Cool slightly, then trim the long edges.
2. For creme patissiere, place milk, vanilla pod and seeds, and 150ml cream in a pan over medium-low heat and bring to just below boiling-point. Whisk eggs yolks, sugar and custard powder in a heatproof bowl until smooth. As soon as milk mixture bubbles, gradually add to yolk mixture, whisking to combine. Return to pan, discarding vanilla pod, and place over medium heat. Whisking constantly, cook for 6-8 minutes until thickened. Strain into a container. Cool slightly. Cover surface with plastic wrap. Chill for 2-3 hours.
3. To make icing, whisk lemon juice and remaining 1/2 cup (60g) icing sugar in a bowl until thick but still pourable.
4. Whisk remaining 150ml cream to soft peaks. Beat the creme patissiere until smooth, then fold in whipped cream.
5. Spread creme patissiere over pastry and decorate with strawberries, wild strawberries and edible flowers, if using. Drizzle with icing and dust with icing sugar.

Recipe by Jamie Oliver