Creamy Custard Slices

Ingredients: 

Ingredients

Crust

1 roll of bought Puff Pastry

Tip: A popular alternative to the puff pastry case is to use Cream Crackers, which are just as delicious and don't require baking.

Filling

45 ml (3 T) Cornflour
750 ml (3 cups) Milk
45 ml (3 T) Huletts White Sugar
Pinch of Salt
2 Eggs, beaten
5 ml (1 t) Butter
5 ml (1 t) Vanilla Essence OR Almond Essence

Vanilla Glacé Icing

250 ml (1 cup) Huletts Icing Sugar
30 ml Hot Water
Pinch of Salt
2 ml Vanilla Essence

Method: 

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 vanilla or almond essence.
  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 together. Add the salt and essence and beat until smooth.
  2. Drizzle the icing over the tart and cut into squares just before serving.