Ingredients
- Pastry:
- 2 sheets frozen butter puff pastry
- Vanilla Custard:
- 110 grams caster sugar
- 40 grams corn starch
- 8 egg yolks
- 750 milliliters milk, heated
- 2 teaspoons vanilla bean paste
- 113 grams unsalted butter
- 50 grams powdered sugar (for dusting)
Instructions
- Preheat the oven to 150°C (300°F). Line baking trays with parchment paper and place puff pastry sheets on them. Let thaw.
- Prick the thawed pastry all over with a fork, cover with another piece of parchment paper, and weigh down with another tray. Bake for 20 minutes until golden. Let cool completely.
- In a large bowl, whisk together caster sugar, corn starch, and egg yolks until smooth. Slowly whisk in a small amount of the hot milk, then add the rest and the vanilla bean paste.
- Transfer the mixture to a saucepan and cook over medium-high heat, stirring constantly for about 5–6 minutes until thickened. Remove from heat and stir in butter until melted and smooth.
- Line a 9-inch square baking tin with parchment paper. Trim one puff pastry sheet to fit and place it at the bottom of the tin.
- Pour the custard over the base and smooth evenly. Top with the second trimmed pastry sheet and press gently. Chill overnight until fully set.
- When ready to serve, lift out of the tin, slice carefully with a serrated knife, and dust with powdered sugar.
Notes
- Use a serrated knife and clean between cuts for neat slices.
- Chill for at least 8 hours or overnight for best results.
- For extra flavor, add citrus zest, raspberry puree, or infuse the custard with coffee.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
