375 gmsheet butter puff pastry (see note)1egg, lightly beaten with 1 tbsp milk, for eggwash3 tbspcaster sugar300 gmstrawberries, halved200 gmraspberriesScraped seeds of 1 vanilla beanJuice of 1 mandarin2 tbspcaster sugar125 gmgoat’s curd, softened125 gmcream cheese, softened100 mlthickened cream1 tbsphoney1 tbspicing sugar, sieved, plus extra to serve (optional)
Preheat oven to 200C and line an oven tray with baking paper. Cut pastry sheet in half to form a rectangle (reserve other half for another use), place on tray and prick with a fork. Brush lightly with eggwash, scatter with 1 tbsp caster sugar and top with a sheet of baking paper. Place a 2cm-high metal cutter in each corner of the tray and place another tray on top (this helps the pastry rise evenly). Bake until golden and crisp (18-20 minutes). Set aside to cool on a wire rack.
Meanwhile, combine strawberries, raspberries, vanilla, mandarin juice and remaining caster sugar in a bowl and stand to macerate (15 minutes).
Whisk goat’s curd, cream cheese, thickened cream, honey and icing sugar in an electric mixer until soft peaks form, spread mixture over pastry, top with berry mixture and serve.