Saturday, 12 July 2014


1 1/3 cup thickened cream
2 1/3 cups milk
1/3 cup cornflour
1/2 cup caster sugar
1/3 cup custard powder
1 teaspoon vanilla essence
30 grams butter
2 egg yolks
2 sheets of puff pastry thawed

pre heat oven to 180 degrees.

Place 1 sheet of puff pastry on flat baking tray,  top with baking paper and a second baking tray on top to prevent pastry from puffing.

Cook pastry for 15 minutes or until nicely browned, repeat with second sheet of puff pastry.

When pastry has cooled place in square 23 cm cake tin, trimming to fit.


Place milk, cream, caster sugar, custard powder, cornflour and vanilla in heavy based saucepan. Bring to the boil stirring until thickened, about 10 minutes.

Add egg yolks and butter combining well.

Pour custard on puff pastry sheet in tin and top with second pastry sheet.

cool in fridge.

ice or dust with icing sugar.

cut into pieces in tin (I did 9)

refridgerate. best eaten within 1 day.


2 cups icing sugar
1 dessertspoon softened butter
1 teaspoon strawberry essence (more or less to taste)
couple drops pink food colouring.
enough milk to make spreadable.

mix all together and spread over top of pastry.

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