• 2 rolls of ready-made puff pastry
Cut each pastry roll into two equal sheets and then again into 6 equal squares (In the end you should have 12 equal squares). Prick the pastry with a fork. Place on a baking sheet and bake at 230ºC for 10 minutes.
Serves 6
Filling:
• 1 litre Ultra Mel Vanilla Custard
• 60 ml (4 tablespoons) cornflour
• 15 ml (1 tablespoon) lemon juice
• 30 ml (2 tablespoons) water
Make a paste of the cornflour, lemon juice and water. Heat the Ultra Mel Custard over moderate heat and stir in the cornflour paste. Stir continuously until the mixture boils and thickens. Remove from heat. Place in fridge to cool.
Glacé icing:
• 250 ml (1 cup) icing sugar
• 15 ml (1 tablespoon) hot water
• 5 ml (1 teaspoon) fresh lemon juice
Mix the glacé icing ingredients together until smooth.
To assemble the custard slices:
Spread the custard filling thickly onto one layer of crust and top with another layer. Repeat the process until you have six individual custard slices. Drizzle with the glacé icing. Delicious with tea or as a dessert.
Hint:
• Assemble just before serving. Dust with icing sugar.
