I can't believe it's Vegan Icantbeliveitsvegan | Page 42

You will need: 2 sheets of frozen puff pastry (check ingredients to ensure vegan) 1 cup sugar ¾ cup cornflour ½ cup custard powder (check ingredients to ensure vegan) 1 litre of non dairy milk (I use soy) 1 tsp vanilla essence 1 cup icing sugar 1 passion fruit Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. Cook pastry as per packet directions till slightly brown and puffy. Place one sheet into a 25x25cm tin, as a bottom layer. Combine sugar, cornflour and custard powder in saucepan. Blend with small amount of milk till it forms a smooth paste, add remaining milk. Stir over low heat until custard boils and thickens. Remove from heat, add vanilla essence and whip till fully combined. Pour over pastry base and cover with other sheet of pastry. Refrigerate till set (around 30 mins). Sift icing sugar, add passion fruit and mix into smooth paste, spread evenly over top pastry layer. Adapted from a non vegan old Australian recipe