Put 50 grams of white chocolate chips in a small microwave-proof bowl, heat it in the microwave for about 30 seconds, then stir it until everything melts. If needed, heat it again for another 10 seconds. You can also melt them using a double boiler method. Set it aside.

In another mixing bowl, place 2 egg yolks, 50 grams of caster sugar, 1 tablespoon of cornstarch, 1 tablespoon of all-purpose flour, 1 teaspoon of vanilla extract, and two tablespoons of milk in a small mixing bowl. Mix and stir until everything blends well and is fairly smooth.

Heat the rest of the milk in a saucepan. When there are tiny bubbles on the edges, pour the milk little by little to the egg mixture as you whisk and mix them.

Whisk it until everything is combined, then put the mixture back in the saucepan.

Add the melted white chocolate chips and stir well. Let it cook until the mixture gets to the consistency of slightly thicker than heavy cream.

Place the custard in a bowl and sprinkle icing sugar on top to prevent the top from going hard. Set it aside and let it cool to room temperature.

Place the ready-rolled puff pastry on a chopping board, cut it in half lengthways, and then cut it into three vertical pieces. You’ll have six rectangular pieces of pastry. Take one piece of the pastry and cut along the side slightly without cutting it thoroughly, leaving ⅓ inches from the edges. Do the same for every piece.

Place them on a lined baking tray and lightly pierce the inner rectangle of every piece with a fork.

Brush the edges of the pastry with lightly beaten egg.

Bake the pastry at preheated oven to 392°F/ 200°C or 356°F/ 180°C fan oven for about 15-18 minutes until the pastry looks golden brown with the domes in the middle. Let them cool slightly.

Using a teaspoon, gently press the domes of the middle part of the pastry.

Then spoon the custard into the middle part of pastry, take care not to overfill.

Arrange the berries on top of the custard.

Warm the orange marmalade in the microwave for about 10 seconds until it becomes slightly runny. Then brush the marmalade over the berries.

Serve the puff pastry fruit tart.