Venetian Custard Slice
CREDITS
Rec cred: @mama_taught_me_wellPic cred: Hajera/ Ruhana Ebrahim
INGREDIENTS
Biscuit Wafers-125g maragine½ cup castor sugar1 teaspoon vanilla essence2 eggs2 teaspoon baking powder+/- 2 cups cake flour
Custard-1 liter milk½ cup ordinary sugar4 tablespoon custard powder + waterRed and green food colouring
METHOD
Biscuits-1. Beat margarine and sugar till fluffy.2. Add in eggs and vanilla and beat in.3. Add baking powder, mix in, and then add flour as needed, binding by hand.4. Form a soft dough, divide into 8 balls.5. Roll biscuits out wafer thin, place on well floured sheet trays/pot lids, and bake in preheated oven at 160°C for few minutes until golden.6. GENTLY remove from pan/lid whilst hot or it will stick. Slide off slowly.
Custard-1. Bring milk to boil, add sugar and dissolve.2. Mix custard powder with a little water to dissolve powder, then add to milk.3. Whisk continuously to avoid lumps and until custard has thickened.4. Divide between 3 bowls.5. Colour 1 light green, 1 pink and leave remainder yellow.6. Whilst custard is hot spoon onto biscuits, alternating with biscuits and different colour custard.7. Leave in fridge for a good few hours to chill and set. 8. Serve cold with cake forks or teaspoons.
Note: May garnish 2 ways:a) End last layer with yellow custard. After forming 8 balls, take a pinch from each ball to make a small round (⅓ size of others). Bake and then break and sift crumbs over the custard.b) Garnish with dessert cream and crushed flake. Whisk dessert cream smooth before using.
http://halaal.recipes/recipes/details/7869/venetian-custard-slice