Line a baking tray with greaseproof paper.
Roll the pastry on a floured surface to a 1cm thickness.
Cut eight circles using a 6cm round cutter and dust with half the icing sugar on the tray.
Bake for eight minutes until golden, cool, and slice circles in half horizontally.
Warm milk and cream with mint in a saucepan, then strain and discard the mint.
Whisk egg yolks in a large heatproof bowl.
Gradually whisk the hot milk and cream mixture into the egg yolks.
Cook the mixture over low heat until thickened, then let it cool.
Blend half the raspberries with remaining icing sugar and strain through a sieve.
Stir the whole berries into the raspberry sauce.
Layer pastry with berries, custard, ice cream, and the pastry top on a plate.