Preheat the oven to 375f. Unroll one sheet of store-bought chilled puff pastry with the paper underneath.

Dust with a little flour on both sides then cover both sides with sheet of baking paper.

Roll it length wise to a thickness of 1/8th inch and about 21inches in length and 12 inches in width.

Divide the pastry equally in two squares to fit into the 8inch square baking tin. Dock the pastry with a fork.

Place one piece of rolled pastry on a baking sheet lined with baking paper. Place another baking tray on top. Bake for 17-18 minutes until golden brown.

Remove the top tray and slide the pastry onto a wire rack to cool. Repeat with the other sheet of pastry.

Using the base of an 8-inch square cake tin to guide you, use a sharp knife to cut each piece of pastry into an 8 inch square.

Line the tin with two pieces of baking paper, leaving some overhanging on each side so that you can easily lift the slice out of the tin later.

Place one of the pastry squares in the base of the tin. Set aside the second pastry square.

To make the custard, combinecoconut milk, sugar and corn starch in a large saucepan.

Gradually whisk in the milk to avoid lumps. Add the vanilla extract.

Place the pan over a medium heat and stir constantly with a whisk until the custard comes to a boil and thickens considerably.

Remove from the heat, add the butter and turmeric powder for color and stir until melted and fully combined.

Immediately pour the custard over the pastry base in the tin and spread it level.

Top the custard with the precut pastry slices while it is still warm so that they stick.

Chill for about 4 hours until set. When you are ready to serve them, carefully lift the whole slice out of the tin using the overhanging parchment and use a sharp serrated knife to slice it into 9 portions.

Dust it powdered sugar and top it fresh summer berries just before serving.

Store it in an airtight container in the fridge for 3-4 days