Vegan Custard Slice

A kiwi classic but veganised!

Ingredients

2 sheets vegan puff pastry (some are accidentally vegan at the supermarket or you can make your own)

Custard

3 cups soy milk

6 tbsp cornflour

2 tbsp vanilla

1/2 cup sugar

1/4 tsp turmeric

Pinch salt

1/3 cup margarine

Icing

1 1/2 cups icing sugar

1 tsp vanilla

1 1/2 tbsp water (possibly more)

Method

Preheat oven to 200 degrees Celsius. Place pastry sheets on a lined baking tray and place in the oven for 10 minutes. Take out of the oven and gently press pastry down flat then put back in the oven for 10 more minutes until golden brown - pressing down again half way and once finished.

For the custard, mix one cup of soy milk and the cornflour together in a saucepan until there are no lumps. Add the rest of the soy milk and all other custard ingredients to the saucepan except the margarine. Bring to the boil while whisking continuously. Turn heat down to low and keep whisking until thick. Take off heat and transfer to another bowl to start cooling. Mix in the margarine while the custard is still warm. Be sure to act quickly with the assembly because you don’t want to custard to cool too much before pouring as this is result in a lumpy final product.

Assemble the custard squares in a deep 20cm x 20cm baking pan. First line with baking paper (leave some overflow so you can easily pull the custard slice out of the pan when done). Lay the first sheet of pastry down first (you may need to cut to fit). Then pour over the custard and spread it out evenly. Add the second pastry sheet to the top.

Make the icing by mixing all the ingredients together in a bowl, adding more water if necessary but you don't want it too runny. Pour the icing over the top layer of pastry and spread out evenly. Chill for 4+ hours then ENJOY!