Sugar Free Puff Pastry Berry Hearts

For the pastry: sift together the flour and the salt into a mixing bowl.

Work the butter with a knife until it is soft. Rub 50g| 2oz butter into the flour and salt.

Add the water and lemon juice and mix to a fairly soft elastic dough.

Knead lightly on a floured surface until smooth.

Roll out the dough into an oblong, 3 times as long as it is wide.

Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.

Repeat the rolling and folding process until all the butter is used.

Wrap the dough in clingfilm and chill for at least 30 minutes before using.

Line a baking tray with non-stick baking paper.

Roll out the pastry on a lightly floured surface and cut out 12-14 small heart shapes with a cutter. Remove the centres from half the shapes, using a smaller heart-shaped cutter.

Place the solid hearts on the baking tray and prick lightly with a fork. Brush with beaten egg. Place the cut out hearts on top, pressing very lightly adhere. Brush the tops lightly with egg taking care not to let any egg drip down the sides. Chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4.

Bake for 15 minutes until puffed and golden. Place on a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one.

For the filling: whisk together the egg yolks and xylitol until thick and light.

Heat the milk just a boil. Remove from the heat.

Whisk the cornflour into the egg yolk mixture, then slowly pour in the hot milk, whisking continuously.

Return to the pan and cook, stirring until thickened enough to coat the back of a spoon. Stir in the vanilla and put into a bowl and cover the surface with cling film. Chill for 1 hour.