VEGAN CHOCOLATE CUSTARD SLICE #desserts #sweets

Some of the time you locate those extraordinary sweets, the ones that are really risky for you to have in the house. You know, since you won't have the option to quit eating them. Well.. this is one of those plans for me, my significant other as well! We both can't avoid and end up at the ice chest various times each day, to have juuust one more. Express hello to the Vegan Chocolate Custard Slice!

The baked good includes a truly crunchy flaky component and is the thing that a customary custard cut would have. It's everything about parity right? what's more, let me reveal to you it goes flawlessly with the smooth chocolate custard.

Smooth chocolate custard encompassed by flaky puff cake with a cleaning of icing sugar. The ideal pastry!

Also Try Our Recipe : Chocolate Irish Cream Poke Cake

INGREDIENTS
PASTRY

• 2 sheets of store bought vegan puff pastry, thawed

CHOCOLATE CUSTARD

• 1 cup unsweetened almond milk
• 4 tbsp cornflour*
• 2 tbsp cocoa powder
• 1 cup canned full fat coconut milk
• 1/2 cup rice malt syrup 
• 2 tsp vanilla extract
• pinch of salt

OPTIONAL TOPPINGS

• icing sugar – optional 
• vegan dark chocolate – optional

INSTRUCTIONS
PASTRY

1. Preheat 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 until golden and crispy. Let cool completely on a cooling rack. Cut each piece down to the size of a 20cm square pan.
2. Line the 20cm square pan with baking paper. Make sure there’s plenty of baking paper on the edges to be able to take out the slice when it’s set. Place a piece of pastry on the bottom of the pan and set aside.

CHOCOLATE CUSTARD

1. Off the heat, pour the almond milk into a large pot. Add the cornflour and cocoa powder, whisk until smooth. Add in the rest of the ingredients for the custard and place the pot on medium to high heat.
2. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency (it’s really important that it’s thick or it might not set firm enough). Mine takes about 8 to 10 minutes.
3. Pour the custard onto the pastry base and place the other piece of pastry on top (refer to notes for another option). Let cool for 10 minutes before refrigerating for at least 4 hours.
4. Top with icing sugar and cut into 8 slices (I like to use a serrated knife to cut through the pastry then swap to a large knife to cut through the custard). Drizzle with melted chocolate if you like. Store in the refrigerator.

NOTES
*Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white.
To make it even easier to slice, you can cut the second sheet of pastry (that goes on top) into slices first then place them onto the top of the custard. This way after it has set, you only have to cut through the custard and bottom pastry, without the pressure on the custard from cutting through the top pastry. No chance of squishy custard.

For more detail : bit.ly/3bY6ZmE

Read More Our Recipe : BEST EVER HOT WASSAIL RECIPE