How to make
Heat the milk with the sugar and vanilla sugar over a moderate heat. Separately, beat one egg with the yolk of the second one and pour the remaining milk to them. Pour the flour and beat until a thin mixture is obtained.
Pour this mixture into the milk on the stove, by reducing the heat and stirring until it has thickened - about 6-8 minutes.
Transfer the finished cream to a bowl and cover with cling film, so that it sticks to the cream and does not form a crust. Leave it like this until it cools, while you work on the pie base.
Roll out the puff pastry into a thin rectangular crust. Pierce it with a fork so it doesn't puff up too much when baking. Cut off two fingers from each side of the rectangle and place them on the edges to make a double crust and in the center to have a single crust - that's where we'll fill the pie with cream.
Bake the puff pastry shaped like this in a baking pan covered with baking paper and an oven preheated to 390°F (200°C). Once it turns golden brown, take it out and let it cool.
Assemble the puff pastry pie by filling the base with the confectionery cream and leveling it out well.
Peel and cut the kiwi into thin circles and arrange them on top of the cream. Drizzle the raspberry or strawberry jam over them and if using fresh fruit arrange them between the gaps of the kiwi slices.
Garnish with fresh mint leaves and refrigerate if it will not be consumed immediately.
Enjoy!
