Caramel profiterole torte

Preheat oven to 200°C. Roll out the sweet shortcrust pastry to a 22cm disc, about 5mm thick. Place the pastry on a baking tray lined with non-stick baking paper and place in the fridge for 15 minutes to chill. Bake in preheated oven for 15 minutes or until the pastry is golden.

Meanwhile, to make the creme patissiere, use a small sharp knife to scrape the seeds from the vanilla bean. Combine the vanilla bean, seeds and milk in a small saucepan over medium heat and cook, stirring, for 5 minutes or until the mixture just comes to the boil. Cover and set aside for 5 minutes to infuse. Remove the vanilla bean. Use an electric beater to beat the egg yolks, flour and brown sugar in a large bowl until thick and pale. Gradually whisk in the infused milk. Place in a clean saucepan over medium heat. Cook, whisking constantly, for 5 minutes or until the mixture comes to the boil and thickens. Remove from heat and transfer to a heatproof bowl or airtight container. Place plastic wrap directly on the surface (to prevent a skin forming) and set aside to cool. Place the creme patissiere in the fridge for 30 minutes to chill.

Place two-thirds of the creme patissiere in a piping bag fitted with a 1cm-diameter plain piping nozzle. Push the nozzle in the bottom of each profiterole and fill with creme patissiere. Use an electric beater to beat egg whites in a clean, dry bowl until firm peaks form. Fold the egg white, in 2 batches, into remaining creme patissiere.

Place the shortcrust pastry base on a large serving plate. Spread the pastry evenly with the remaining creme patissiere. Top with the profiteroles, strawberries and blueberries.

Place the caster sugar in a small frying pan over medium heat and cook, stirring, for 5 minutes or until the sugar dissolves and caramelises. Pour the hot toffee over the profiteroles and set aside for 5 minutes to set before serving.