Gluten Free Custard slices
Instead of using the usual puff pastry for custard slices, we used a stronger pastry. This recipe makes 8 custard slices.
Ingredients for pastry:
200g of gluten free plain flour
100g of cold diced butter
1tsp of xantham gum
30g of caster sugar
2 table of ice cold water
Ingredients for Crème patisserie filling
4 egg yolks
60 grams of caster sugar
30 grams of cornflour
280ml of milk
100ml of double cream
Ingredients for icing top:
100g of icing sugar
Juice of 1 lemon
Method for pastry:
In a bowl mix the xanthan gum and flour until incorporated and then add the cold butter. Once this is done mix together to make a breadcrumb like mixture. Add the sugar and mix. Then add the egg, use a knife to mix all ingredients. Then add 2tbsp of cold water, continue to mix with the knife until the mixture becomes a dough, which should be slightly sticky
Transfer from mixing bowl to clingfilm and chill in the fridge for an hour.
Once chilled roll out and cut into 16 rectangles of 6cm by 9cm.
Place the rectangles on a lined baking tray and cook for 15-20 minutes on 170C.
Filling for Crème patisserie
Whilst waiting for the pastry to chill
Beat the egg yolks and sugar until pale and slightly thicker and whisk in the cornflour.
Heat the milk into the saucepan until the milk just starts to boil and then whisk the milk into the egg mixture.
You then need to put the whole mixture into the saucepan stirring all the time until thick and boiling.
Take off the heat and cover with clingfilm.
Once the crème patisserie is cool transfer to a mixing bowl add the double cream and whisk for a minute or two.
Place the filling into the piping bag and then pipe on to one layer of the pastry and place the other rectangle on top.
Decorating the custard slices
To finish the custard slice mix the icing sugar and lemon juice together and spread on top.