CUSTARD SLICES
Preheat oven to 180 ºC – grease a baking tin. Makes 6 slices.
Pastry :
140 g cake flour
pinch of salt
125 g cold butter cut into cubes
125 g smooth cottage cheese
+ egg for egg wash
Sift flour and salt, rub in butter until mixture resembles breadcrumbs. Add cottage cheese and mix to form a soft dough. Cover in cling wrap and refrigerate for 30 mins, so the dough can harden up a bit. On a lightly floured surface roll dough out in a rectangle about 3 mm thick. Cut pastry into 5 x 5 cm squares, place on baking tray brush with egg wash and bake for 15 to 20 mins until lightly golden in colour. Place on wire rack to cool.
Custard :
250 ml milk
3 egg yolks
50 g sugar
25 ml cake flour
5 ml vanilla essence
In a bowl, whisk egg yolks, sugar, flour until smooth. Heat up milk in saucepan to just before boiling point. Remove. Add to the egg mixture and keep whisking until all smooth. Place back on low medium heat and continue to whisk until the mixture thickens to a custard. Remove from heat and stir in the vanilla essence. Let cool completely.
Sandwich your pastry slices together with custard filling and drizzle a glaze icing over the pastries. ½ cup icing sugar mixed with 1 or 2 teaspoons milk.
Recipe – Gail Haselsteiner
