Custard Slice

This slice is very popular in Australia with the custard thickened with starch instead of eggs. The type of custard used in this slice is in essence a Blancmange with colour. Custard powder is cornflour, yellow colour and vanilla. It is an excellent dessert for people allergic to eggs.

Ingredients 15 slices

1500 g milk

200 g caster sugar

150 g custard powder

175 g milk

1 tsp vanilla essence

2 sheets puff pastry (25 x 25 cm)

300 g soft white fondant icing

50 g dark chocolate

Method

Preheat oven to 180ºC. Place sheets of pastry on two greased baking trays and bake for approx. 20 minutes until baked and crisp. Allow cooling before placing a cooked pastry sheet on a deep tray. Put 1500 g milk and caster sugar in a cooking pot on the stove and bring to the boil (don’t stir sugar in the milk). Mix custard powder,

175 g milk and vanilla essence in a small bowl. When the milk is boiling add custard mix while whisking until thickened. Spread custard evenly on the bottom layer of baked pastry sheet. Place the other baked pastry sheet upside down on top of the warm custard. Allow cooling in the fridge for 2 hours. Turn custard upside down on a flat tray. Melt chocolate in a little bowl in the microwave (45ºC) and pour into a small paper piping bag. Heat white fondant in a bowl in the microwave (45ºC) and spread evenly on the pastry. Pipe long lines of chocolate and run a knife opposite way. Allow setting approx 10 minutes in the fridge before cutting into slices.  

Note: Use 250 g. soft icing mixed with passion fruit instead of fondant and chocolate. Soft icing is 250 g icing sugar mixed with 30 g. butter and 30 ml water in a food mixer until light and fluffy. For fruit flavoured icing substitute water with fruit puree.