Lemon and Blueberry Pastries - Pōhā Rēmana me te Tūrutu

Crispy layers on puff pastry are sandwiched with lemon custard, fresh blueberries and white chocolate.

Keyword Blueberries, Lemon custard, Lemond custard, Mille-feuille, Pastry, Pastry stacks, Sweet pastry, White chocoalte

Prep Time 2

Servings pastries

Make the puff pastry recipe according to instructions.
Pre-heat the oven to 190 °C, fan bake.
On to baking paper, roll the pastry out to a 36cmm x 30cm rectangle. Cut it in to 18 equal pieces. Each piece should be 6cm wide and 10cm long. No need to spread them out as they will shrink as they bake.
Place a tray that fits snug on to the tray on top. You can also weigh it down with a cast iron pot or pan too if you like a super flat pastry.
Bake the pastry with the tray on top for 25 minutes until the pastry is deeply golden. Turn the tray half way through baking for an even colour.
Leave to cool.

Chop the tiakarete mā (white chocolate) in to one pieces. Place it in a bowl and melt it in 20 second bursts in the microwave or in a heat-proof bowl over simmering water. Take care with white chocolate as it burns easily.
Spread the tiakarete mā (white chocolate) on to each of the 18 pastry pieces. Refrigerate for 10-15 minutes until the chocolate is set.
Pipe or spread on the kahitete rēmana (lemon custard) and alternate it with the tūrutu (blueberries) on to 9 pieces of the pastry. Grate with kiri ārani (orange zest) if you are using it.
Add a lid on top of each one. Repeat this process again. You can layer the custard high if you want to finish it off, see video for reference.
Sprinkle with the store brought meringue or whatever fancy ideas you have up your sleeve. Enjoy!