Roll each of the two pieces of the puff pastry into 40x28 cm squares. Transfer one rolled pastry into the baking tin and prick with the fork before baking.

Bake in a preheated oven on 220 C approximately 15 minutes until dark golden color. Repeat the baking process with a second puff pastry sheet.

Put the egg yolks and sugar into the bowl and mix for 1 minute. Add 200 ml of milk, cornstarch and vanilla extract and mix for another minute. Put the remaining 1300 ml of milk into the pot and bring to the boil. Remove from the heat, add the egg yolk mixture and stir together. Put back to the lower heat and cook for a few minutes stirring constantly until thick. Transfer into the mixing bowl, cover with cling foil and put aside until completely cold on the room temperature.

Take the butter out of the fridge, slice into cubes and leave it to get to room temperature. Add the butter to the cream and mix for a few minutes. Add double cream into the mixture gradually, not adding more until added double cream blended nicely.

Put the fruit and sugar into the pot together with half of the water (50ml). Bring to a boil. Mix the rest of the water (50ml) with cornstarch. Mix cornflour mix into the fruit and cook and stir for two minutes. Put aside until cold.

Put the first baked pastry sheet into the deep baking tin. Put half of the vanilla custard on the pastry. Put the fruit cream. Put the remaining vanilla custard above the fruit cream and second puff pastry on the top. Cool and dust with the powdered sugar before serving.