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First make the custard. Pour the milk into a saucepan. Halve the vanilla pod lengthways and scrape out the seeds with the tip of a sharp knife. Add the seeds and empty pod to the milk and set the pan over a medium-low heat until just starting to bubble. Remove from the heat, take out the vanilla pod and set aside for 30 secs to cool slightly.
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Meanwhile, whisk the egg yolks, sugar and cornflour in a bowl until smooth. Gradually pour into the warm milk, whisking constantly. Return to a medium heat and continue to whisk for 2 mins or until thickened. When the custard starts to bubble, turn down the heat to low and cook for 3 mins more, still whisking. Remove from the heat.
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Put 4 tbsp boiling water in a small heatproof bowl, sprinkle over the gelatine and stir briskly to dissolve. If it doesn’t dissolve completely, stand the bowl in a pan of boiling water and stir again until dissolved.
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Stir the gelatine into the custard until combined. Pour into a large bowl, cover the surface of the custard with clingfilm and leave to cool for 1 hr. Chill for 3 hrs or until completely cold: it will feel softly set to the touch.
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Meanwhile, line 2 baking trays with nonstick baking paper. Unroll the pastry, then roll it out with a rolling pin to increase the width a little; trim to a 27 x 30cm rectangle. Using a sharp knife and scoring first to guide you, cut the rectangle into 18 smaller rectangles measuring 5 x 9cm. Transfer to the baking trays and chill for 30 mins.
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Preheat the oven to gas 6, 200°C, fan 180°C. Prick the pastry rectangles all over with a fork and dust with 1 tbsp icing sugar. Bake for 10-12 mins until puffed and golden, then set aside to cool completely.
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Core and thinly slice the pear and toss with the lemon juice; set aside. Use a palette knife to gently press down on the 12 fork-marked pastry rectangles to flatten a little. Spread with the blackcurrant conserve, pressing down gently to flatten slightly (this will help you stack them).
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Cover the blackcurrant conserve with a layer of cream. Stir the chilled custard until smooth, then spoon into a large piping bag fitted with a round 1cm nozzle. Pipe lines of custard lengthways on top of the cream, then scatter over two-thirds of the berries, pear slices and mint.
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Place 1 blackberry, cream and custard-topped pastry rectangle on top of another to make 6 stacks. Top each with a plain rectangle. Pipe a single line of custard on top and finish with the remaining fruit and mint. Dust with icing sugar to serve.