Vegan Vanilla Custard Slice

Vegan Vanilla Custard Slice

2 sheets of store bought vegan puff pastry, thawed
1 cup unsweetened almond milk
4 tbsp cornflour*
1 cup canned full fat coconut milk
1/2 cup rice malt syrup
2 1/2 tsp vanilla extract, or to taste
tiny pinch of turmeric powder – for colour, optional
icing sugar – for sprinkling on top, optional

  • PASTRY :
  • Preheat the oven to 180C (356°F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won’t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes (or as the packet instructions say) until golden and crispy. Let cool completely. Cut each piece down to the size of a 20cm square pan.
  • Line the 20cm square pan with baking paper. Make sure there’s plenty of baking paper on the edges to be able to take out the slice when it’s set. Place a piece of pastry on the bottom of the pan and set aside.

  • For Full Instruction:

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