Vanilla Custard Slice

Instructions

• Chill whipping cream in the fridge overnight, then pour into a mixing bowl and add vanilla bean paste and sugar.
• Whisk with an electric hand mixer for 5-10 minutes until thick and fluffy. Store in the fridge until needed.
• Preheat oven to 220 C.
• nroll puff pastry and cut into two even pieces. Bake for 10-12 minutes until golden brown. Remove from oven and transfer to cooling rack.
• Line a baking dish with foil, using a dish roughly the size of the pastry pieces if possible. Cut foil large enough so the edges fold over the dish, which will allow for easier removal once set.
• lace one piece of pastry at the bottom of the baking dish, puffed side facing up. Save the nicest looking piece for the top of the dessert. Set aside while you make the custard.
• Combine coconut custard, vanilla, sugar, vegan spread, plant milk, salt, and turmeric in a saucepan.
• Heat on medium low and stir together. Gradually whisk in corn flour and continue whisking until the custard is smooth and silky and starts to thicken.
• Remove from heat and leave to cool for about 10 minutes, then transfer to the fridge to chill completely.
• Once custard is chilled, transfer to a mixing bowl and add coconut whipped cream. Whisk by hand or using an electric hand mixer until fully incorporated.
• Pour custard mixture over the bottom layer of puff pastry and spread evenly across the whole surface.
• Place the top layer of puff pastry over the custard, and transfer to the fridge to chill for 2-3 hours or until custard filling has firmed up.
• To serve, dust the top layer of puff pastry with icing sugar and cut into squares. To avoid the custard squeezing out the sides, leave in the baking dish while cutting, and carefully slice through the top layer of puff pastry before cutting through the rest of the slice.