Roll out or unroll the puff pastry rectangle on a piece of greaseproof paper (helps you to lift onto baking tray)

Cut the edge of each side and use this to build up an edge, using milk secure the edge (see pic)

Using a fork dock the pastry all over

Bake in the oven for 15-18 minutes until golden brown - keep you eye on it

Remove from oven and leave to cool on a wire rack - transfer to serving plate now

Melt you chocolate in a bowl over a pan of hot water

Brush a thin layer of chocolate over the pastry base - leave to set

Then spoon the custard on spreading to the edges with a knife - thin

Layer you fruits however you want!

Warm apricot jam in microwave and brush over the top of the slice using a pastry brush, makes it nice and glossy

You can lace with chocolate piping if you're feeling fancy or leave plain

Serve and enjoy