Strawberry Mille Feuille

Step 1: Cut pastry sheets into 12 rectangles (6 per sheet) and place on two oven trays lined with baking paper and then cover rectangles with another sheet of baking paper and then place an oven tray on top (This will help prevent pastry from rising and cook both trays in a hot oven (200C), swapping halfway through for 10-15 minutes or until golden and then remove and cool pastry on oven trays.

Step 2: To make custard, pour 2 1/4 cups of the milk into a large saucepan and add the Natvia and stir over a medium heat until Natvia is dissolved and milk is hot.

Step 3: Whisk remaining milk with yolks, vanilla, custard powder and cornflour in a large heatproof bowl until combined and then gradually whisk in hot milk mixture and return mixture to same saucepan and whisk over a medium to high heat until boiling.

Step 4: Continue to whisk for 1 minute or until thickened and then transfer to same clean, heatproof bowl and cover with plastic wrap and refrigerate until cold.

Step 5: Using an electric mixser, beat custard until smooth and then fold in cream.

Step 6: To serve top half the pastry rectangles with strawberries and spoon over custard and place remaining rectangles over custard.