Instructions: Preheat oven to 380 F / 200 C.

Cut puff pastry into circles approximately 25cm in diameter. Use a plate as a guide. Place pastry on a greased baking tray and prick all over with a fork. Brush with combined egg yolk and milk and bake about 15 minutes until well risen and golden. Gently remove pastry rounds from tray and turn bottom up. Drizzle evenly with melted chocolate and allow to cool.

Prepare strawberry sauce:
Gently wash and clean strawberries. Puree 1/4 with 2 tsp caster sugar and a squeeze of lemon juice to make a coulis (sauce) and set aside. Halve the remaining strawberries.

Just before serving:
Whip cream until stiff and add 2 tsp caster sugar and the passionfruit pulp; stir lightly to combine.

To assemble:
Put a puff pastry layer on serving platter, chocolate side up, and spread evenly with 1/2 the passionfruit cream. Arrange the strawberries on top of the cream in a star pattern to completely cover. Top with a second layer of cream. Top with remaining pastry layer, chocolate down, and dust the top with icing sugar or glaze with a thin passionfruit icing mixture.

Garnish with fresh mint sprigs and serve with strawberry coulis.

*Note:
Pastry rounds and strawberry coulis can be made in advance.

This recipe makes one large serving, but you can make individual servings by baking smaller rounds of pastry. A three tiered cake can also be made if you want.

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