Custard slices

Custard slices Tried Tested

Custard slices

140 g Golden Cloud cake flour
1 ml salt
125 g cold butter
125 g smooth cottage cheese ( you can use mascarpone cheese, I did )
Glaze Icing
100 g icing sugar, sifted, mixed with 2 tsp milk or more milk to reach the consistency required
Custard Filling
250 ml milk
3 large egg yolks
50 g sugar
25 ml cake flour
5 ml vanilla essence

Pastry: Sift flour and salt together. Rub in butter until mixture resembles breadcrumbs. Add Add cottage cheese and mix to a soft dough. Shape pastry into a disk and cover
in cling wrap, refrigerate for 30 minutes. Roll pastry out on a lightly floured surface to a thickness of 3 mm. Cut pastry into 5 x 5 cm squares place on a greased baking tray.
Brush with egg wash. Bake in a preheated oven at 180 ˚C for 12 – 15 minutes or until golden in colour. Allow to cool. Sandwich pastry together with custard filling
Custard Filling: Heat 250 ml milk to boiling point, do not simmer. Meanwhile whisk 3
egg yolks with 50 g sugar until light and creamy. Whisk in 25 ml cake flour. Stir milk
into the egg mixture, whilst stirring with a whisk until mixture is smooth and lump free. Return to low moderate heat. Stir continuously with whisk until mixture has thickened. Simmer over low heat for 2 minutes. Remove from heat, transfer to a mixing bowl and
stir in 5 ml vanilla essence. Cover the surface of the custard with cling wrap to prevent
a skin from forming. Allow to cool completely. Use to sandwich the pastry squares
Glaze Icing: Mix icing sugar and milk to desired consistency and drizzle over the top of custard squares

Source : Golden Cloud
Prepared, tried and tested by : Gail Haselsteiner

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