Sometimes you find those special desserts, the ones that are actually dangerous for you to have in the house. You know, because you won’t be able to stop eating them. Well.. this is one of those recipes for me, my husband too! We both can’t resist and find ourselves at the fridge numerous times a day, to have juuust one more. Say hi to the Vegan Chocolate Custard Slice!
The pastry adds a really crunchy flaky element and is what a traditional custard slice would have. It’s all about balance right? and let me tell you it goes perfectly with the smooth chocolate custard.
Some notes for you:
I purchased my vegan pastry from my local supermarket. I would suggest just checking the ingredients of the ones you have available, it’s surprising how many foods are actually accidentally vegan.
Make sure to cook the pastry until it’s golden and crispy on top. If it’s undercook it’ll be hard to cut later without the custard coming out the sides (trust me, I know).
When cooking the custard, you want a really thick custard consistency. This part’s really important because if it’s not thick it might not set firm enough to cut well. Mine takes about 8 to 10 minutes.
I dusted the top with icing sugar, melted dark chocolate and chocolate shavings on top. Feel free to do add what you like!
Gluten free / healthier option:
I played around with the idea of a biscuit base for these and it worked out great too. It’s also a healthier option to the pastry and gluten free. If you would prefer that, I used the base from my Vegan Jelly Slice. Just follow the instructions for the base and leave it to cool before adding the custard on top.
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).Print
- 2 sheets of store bought vegan puff pastry, thawed
- 1 cup unsweetened almond milk
- 4 tbsp cornflour*
- 2 tbsp cocoa powder
- 1 cup canned full fat coconut milk
- 1/2 cup rice malt syrup
- 2 tsp vanilla extract
- pinch of salt
- icing sugar – optional
- vegan dark chocolate – optional
- Preheat oven to 180C (356°F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won’t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes or until golden and crispy. Let cool completely on a cooling rack. Cut each piece down to the size of a 20cm square pan.
- Line the 20cm square pan with baking paper. Make sure there’s plenty of baking paper on the edges to be able to take out the slice when it’s set. Place a piece of pastry on the bottom of the pan and set aside.
- Off the heat, pour the almond milk into a large pot. Add the cornflour and cocoa powder, whisk until smooth. Add in the rest of the ingredients for the custard and place the pot on medium to high heat.
- Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency (it’s really important that it’s thick or it might not set firm enough). Mine takes about 8 to 10 minutes.
- Pour the custard onto the pastry base and place the other piece of pastry on top. Let cool for 10 minutes before refrigerating for at least 4 hours.
- Top with icing sugar and cut into 8 slices (I like to use a serrated knife to cut through the pastry then swap to a large knife to cut through the custard). Drizzle with melted chocolate if you like. Store in the refrigerator.
*Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white.
Keywords: chocolate custard slice, vegan chocolate custard slice, chocolate custard