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:
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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