Vegan Vanilla Slice- Vegan Mofo Day 27

Vanilla Slice is a bit of an Australian classic, although according to Wikipedia it's a version of french dessert called Mille-feuille. It's one of those desserts that you would think would be difficult to veganise but as Cindy has shown it's possible. Toby insisted that he make it again for his colleagues and of course he set aside a small amount for us too. Yes you read correctly, Toby made dessert, not me!  It was just as delicious as Cindy's and his omni colleagues loved it too. He didn't have the same issue with the custard initially, because he sifted the cornflour and custard powder prior to heating it. I'm so glad that I have gotten to eat this 3 times while eating gluten. I wonder if a gluten free version is possible with g/f puff pastry and g/f custard powder.


Vegan Vanilla Slice -original recipe from IVU, a Melbourne woman actually posted it.

• 2 sheets ready rolled puff pastry
• 1 cup castor sugar
• 3/4 cup fine cornflour
• 1/2 cup custard powder
• 1 litre fortified soymilk
• 60g milk-free margarine
• 2 tsp vanilla essence

1. Bake pastry sheets at 200C for about six minutes or till lightly browned.
When cool, flatten sheets with hands and set aside. 2. Combine sugar, cornflour, custard powder in saucepan and gradually stir in milk, stir until smooth. 
3. Add margarine, stir over heat until mixture boils and thickens.(It will be very very thick, almost like paste)

4. Remove from heat and stir in essence.
5. Place one sheet of pastry in 23cm slab tin (we used a 20cm square tin which was the perfect size).

6. Pour custard over pastry sheet in slab tin.

Even out and place other pastry sheet on top.
Press down firmly.
Refrigerate until cool.



Icing

• 2 cups icing sugar
• 1 tsp milk-free margarine
• pulp from one passion fruit (We copied Cindy and used 3)
• 1 tsp water

Mix ingredients to a workable paste.

Spread onto slices with a knife dipped in hot water.
 

 

Return to fridge to set before cutting. Done!