This is a really simple variation to the classic Bavarian Custard Slice (as requested by my partner after seeing in a bakery). This was relatively simple to make vegan - the custard sets really well and is beautifully creamy, and shop-bought puff pastry tends to be vegan (though check the packaging!). I spread a layer of cherry jam in between the pastry bottom and custard, which gives a nice zing to the dish.
As this is vegan, it's completely dairy-free and egg-free :)
This made around 12 decent sized slices.
Ingredients:
- 1 block (500g) puff pastry
- 100g raspberry jam
- 1-litre soy milk
- 1 tsp vanilla extract
- 200g caster sugar
- 200g cornflour
- 1/4 tsp turmeric
- 100g soy margarine
- Icing sugar, for dusting
Method:
1. Preheat your oven to 180c/355f/gas mark 4, and grease and line the base of a 20 x 30cm baking tray with baking parchment.
2. Roll your puff pastry to an 18 x 15cm rectangle, then place in the baking tray. Bake for around 15 minutes, or until well risen and golden, and then leave to cool.
3. Make the custard filling by combining the soy milk, vanilla and sugar in a saucepan and bringing to a boil. Once simmering, slowly pour over the cornflour mixture, beating well to ensure there are no lumps.
4. Return to the saucepan and gently heat for around 5-8 minutes, or until it has thickened considerably. At this point, stir in the margarine and turmeric and beat until the custard is glossy. Set aside for a few minutes whilst you prepare the pastry.
5. Carefully slice the pastry horizontally (so that you have two thin layers of 18 x 15cm rectangles). Place the first, cut side up, on a tray (if you have a tray with 5cm tall sides, that would be best, but the custard is thick enough that this isn't essential.).
6. Spread the jam over the pastry, as evenly as possible. Spoon over the thick custard, and then top with the other half of the pastry. Set in the fridge for 2-3 hours, until fully set.
7. Dust with icing sugar and cut into slices.
8. Enjoy!
