Trim both pieces of the pastry to fit the tin. Press one piece into the lined tin.
Pour the custard over the pastry spreading out to the edges. Cover with the second piece of pastry, press down gently.
Sift the icing sugar into a mixing bowl, add the butter and boiling water, mix till smooth. Take 3 tablespoons of icing and place in a small bowl. Add the cocoa powder and mix to combine. Add extra hot water if needed. Place chocolate icing in a piping bag or small snap lock bag.
Smooth the white icing over the slice. Then snip the corner off the piping bag creating a 1-2mm opening. Draw lines of chocolate icing across the slice then quickly use a wooden skewer drag the tip through the lines in alternating directions.
Set in the fridge for at least 5 hours or overnight. Cut while cold with a sharp serrated bread knife sawing through the pastry.
INGREDIENTS
2 sheets flaky puff pastry, defrosted
⅔ cup custard powder
⅔ cup sugar
2 tsp vanilla essence
1L milk
1 egg
50g butter
ICING
2 cups icing sugar
25g butter, softened
4-5 Tbsp hot water
1 Tbsp cocoa
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