Vanilla custard slice

Method

1. Preheat oven to 180ºC. Place the pastry sheets on lined baking trays.
2. Place non-stick baking paper on top of each pastry sheet and put an additional baking tray on each pastry sheet as a weight. Bake for 20–25 minutes or until golden. Cool on wire racks.
3. Using a serrated knife, slice the pastry sheets into 22cm squares and set aside.
4. Place the milk, cream, butter, vanilla and sugar in a saucepan over medium heat and cook until boiling. Remove from the heat then combine the cornflour and water and whisk into the hot milk mixture with the egg yolks. Return to the heat, whisking, and bring to the boil. Cook as you whisk, until thickened.
5. Place 1 pastry sheet in the base of a lightly greased 22cm-square cake tin lined with non-stick baking paper (that hangs over the edge)
6. Top with the custard and the remaining pastry sheet and press down gently. Refrigerate for 3–4 hours or until set. Dust with icing sugar.

Note: the picture depicts a slightly different recipe that has a cream layer. This is optional.