Custard Slice

CREDITS

Hullets recipes

INGREDIENTS

CRUST:
1 roll of bought puff pastry

FILLING:
45ml (3 Tablespoons) cornflour
750ml (3 cups) milk
45ml (3 Tablespoons) White Sugar
Pinch of salt
2 eggs, beaten
5ml (1 teaspoon) butter
5ml (1 teaspoon) vanilla essence OR almond
essence

VANILLA GLACÉ ICING:
250ml (1 cup) Icing Sugar
30ml hot water
Pinch of salt
2ml vanilla essence

A popular alternative to the puff pastry
case is to use cream crackers - just as
delicious, but without the baking.

METHOD

CRUST: 1. Cut the pastry into two equal sheets and place onto baking paper. Prick the pastry a few times. 2. Chill the pastry and then bake it in a very hot oven (230ºC) for 10 minutes. 3. Leave to cool before filling.
FILLING: 1. Mix the cornflour with a little of the milk. 2. Heat the rest of the milk, sugar and salt to boiling point. Add the cornflour mixture, stir well and cook until thick. 3. Add the hot mixture to the beaten eggs, stir and heat together until the mixture just reaches boiling point. Remove from the heat and add the butter and flavouring. 4. Leave until well cooled and spread the filling on one crust, placing the other on top.
VANILLA GLACÉ ICING: 1. Mix the hot water and icing sugar. Add the salt and essence and beat until smooth. 2. Drizzle the icing over the tart and cut into squares just before serving

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