I feel like this recipe is a half cheat as I am yet to make my own vegan puff pastry that’s worthy of posting. … So shop bought stuff it is! I started a mission months ago to re-create traditional pastries. It started with chocolate eclairs and there are still so many half finished untested scribbled recipes in my notebook for pain au chocolat, danish panishes and many more.
But today I am going to share my custard slice recipe, the best of British pastries!
This recipe has had a lot of fails along the way, from sloppy custard to trying some of those ‘quick’ puff pastry recipes before finally deciding some things are just better bought in the shop… something I don’t say about many things!
This is a nice dessert to take along to a picnic or for fancy afternoon tea with earl grey tea, scones and cucumber sandwiches.
- 2 x sheets of vegan puff pastry approx 8×8 inches
- 1 recipe vegan pastry cream, recipe below
- 2 cups icing sugar, sifted
- 2 Tbsp water
- 50g dark chocolate (70% cocoa minimum), melted
- Heat oven to 200°c. Line two baking sheets with grease proof paper, or use a silicone baking sheet. Line a 9×9 inch square baking tray with foil, wrap foil over sides to help lift out the finished custard slices.
- Prepare your pastry cream following the recipe below and set aside to cool.
- Bake puff pastry sheets until golden, usually approx 15 minutes, keep checking. Once golden set aside to cool.
- Load the cooled pastry cream into a piping bag with a large nozzle. Place one piece of pastry in the foil lined tray and pipe filling neatly and evenly over the piece of cooked pastry. layer up until filling is about 1½ to 2 inches high. This will be the bottom layer and filling for your custard slice. Gently place the other piece of pastry over the top, the flattest side up. Place in fridge while you prepare the topping.
- Melt chocolate in a double boiler. Mix up the icing by whisking together the icing sugar and water, then evenly and gently spread over the top layer of pastry until covered.
- To decorate, place the melted chocolate in a piping bag with a small plain nozzle, and pipe horizontal lines about half an inch apart across the top of the icing. Then using a toothpick, drag lines the same distance apart the opposite direction to create the cross effect.
- Let custard slice set completely in the fridge for at least 30 minutes before carefully slicing.
- 1¾ cup nondairy milk, (soy/oat/almond)
- 5 Tbsp cornstarch
- 2 Tbsp plain flour
- ¼ cup sugar
- ¼ water
- Pinch salt
- 1 tsp vanilla extract
- Heat milk gently in a saucepan until warm, do not boil.
- In a mixing bowl, mix cornstarch, flour, sugar, water and salt and whisk will an electric attachment (or vigorously by hand), until well incorporated. Add half of the warm milk to the mixing bowl and whisk together, then pour everything back into the saucepan and return the saucepan to a medium low heat.
- Whisking or stirring continuously, heat mixture until thickened. Once large steam bubbles emerge on the surface, continue to cook for 2 more minutes, stirring to make sure the bottom does not burn.
- Remove from heat and whisk in the vanilla extract. Transfer mixture to a small bowl, and place some plastic wrap directly on the surface. Set aside to cool until needed.