I purchased my pastry from my local supermarket. I would
suggest checking the ingredients of the ones you have available, it’s
surprising how many foods are actually accidentally vegan.
I add turmeric powder for a yellow colouring. This makes it
look more like a traditional custard slice but is totally optional. If you do
use it, make sure to add a pinch at a time while cooking the custard. It’s easy
to add too much and end up with a bright yellow dessert.
INGREDIENTS
- 2 sheets of store bought vegan puff pastry, thawed
- 1 cup unsweetened almond milk
- 4 tbsp cornflour*
- 1 cup canned full fat coconut milk
- 1/2 cup rice malt syrup
- 2 1/2 tsp vanilla extract (or to taste)
- turmeric powder – for colour, optional
- icing sugar – for sprinkling on top, optional
INSTRUCTIONS
PASTRY:
- Preheat the oven to 180C (356°F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won’t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes (or as the packet instructions say) until golden and crispy. Let cool completely. Cut each piece down to the size of a 20cm square pan.
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full recipe : amylecreations.com
