Custard & raspberry lactose-free layered slice

Delicious creamy layers of custard and filo pastry make this slice totally irresistible (RECIPE BELOW). Made with Pauls Zymil Full Cream Milk and Pauls Zymil Light Thickened Cream, this lactose-free delight is ideal for afternoon tea or dessert.
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CUSTARD & RASPBERRY MILLE-FEUILLE
Serves 4 Prep 20 mins (+ 1 hour chilling & 10 mins cooling time)
Cooking 15 mins
1¼ cups (310ml) Pauls Zymil Full Cream Milk
¾ cup (185ml) Pauls Zymil Light Thickened Cream
2 Coles Australian Free Range Egg yolks
¼ cup (55g) caster sugar
1 tbs plain flour
3 tsp cornflour
½ tsp vanilla extract
3 sheets filo pastry
2 tbs icing sugar
250g raspberries
⅓ cup (55g) flaked almonds, lightly toasted
1. Bring the milk and cream just to a simmer in a small saucepan over medium heat. Combine the egg yolks, caster sugar, flour, cornflour and vanilla in a medium bowl. Gradually whisk in the milk mixture. Strain custard mixture through a fine sieve into the pan and cook over low heat, stirring, for 3-4 mins or until mixture boils and thickens. Transfer to a bowl. Cover and chill for 1 hour.
2. Preheat oven to 200°C. Line 2 baking trays with baking paper. Spray 1 filo sheet with olive oil spray. Dust lightly with a little of the icing sugar. Top with another filo sheet. Spray with oil and dust with a little more icing sugar. Top with remaining filo and spray with oil. Trim and discard 3cm from both long sides of filo stack, then cut into twelve 7cm x 11cm rectangles. Place on lined trays. Bake for 5-7 mins or until lightly browned. Set aside on trays for 10 mins to cool.
3. Place 1 pastry rectangle on each serving plate. Top each with 1 tbs of the custard and 6 raspberries. Continue layering with the remaining pastry rectangles, custard and raspberries, finishing with pastry. Top with the almond and dust with the remaining icing sugar.
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