Indulging in a slice of my plant-based vanilla delight is like taking a delicious trip down memory lane. With each heavenly bite, nostalgic memories come flooding back, transporting me to simpler times. The creamy vanilla custard, perfectly sandwiched between layers of flaky puff pastry, is seriously hard to resist. It’s the taste of childhood birthday parties, lazy Sunday afternoons, and cherished moments shared with loved ones. With this plant-based twist on a classic treat, I’m not just savouring flavours; I’m reliving cherished memories, one delightful bite at a time. And…you can too.
What is a vanilla slice?
A vanilla slice, also known as a custard slice or a mille-feuille, is a classic pastry consisting of layers of puff pastry, creamy vanilla custard filling, and often topped with a smooth layer of icing or powdered sugar. It often has a delicious tart, fresh and sweet passionfruit icing on top (which in my opinion is an absolute must). The pastry layers are typically light and flaky, providing a contrast to the creamy custard filling. Vanilla slices are often enjoyed as a decadent treat with a cup of tea or coffee.
How do you make vegan custard?
Making vegan custard is easier than you might think, and it’s just as creamy and delicious as the traditional version! You will need:
- Plant-milk
- Cornflour or vegan custard powder
- Sugar
- Vegan butter
- Vanilla extract
The key in this recipe and may others, will be to ensure you use enough cornflour to thicken the plant-milk. Typically you’ll add in the flour with vegan butter until a thick paste is formed on the stove and then slowly add the milk. The second option would require a cornflour slurry (which is just corn flour mixed into water like a runny glue) to be poured into the plant-milk on the stove. Either way, the key is to ensure no lumps are present and that the custard thickens as you stir it.
Can I use something other than puff pastry for the layers?
You sure can! If you’re wanting something gluten-free or wheat-free, then you could absolutely opt for a gluten-free puff pastry, make your own or use something like an Aussie classic – Salad Crackers. These will all work well as a substitution.
Does the custard need to set?
This is a must for a vanilla slice. It’s typically best to let the custard set in the fridge before assembling the pastry. This helps the custard firm up and hold its shape when you layer it between the puff pastry. After making the vegan custard according to the recipe below, you can transfer it to a bowl or container, cover it with plastic wrap or a lid, and then refrigerate it for at least a couple of hours, or until it’s chilled and firm. Once the custard is set, you can assemble your vanilla slice by layering it between the puff pastry and topping it with passionfruit icing sugar mixture. Refrigerating the assembled vanilla slice for a little while longer before serving can also help it hold its shape better when you cut into it.
Vegan Vanilla Slice
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Ingredients
1 litre Unsweetened Soy milk
3 tbsp Corn Flour or Custard Powder
2 tsp Vanilla Extract
1/4 cup Stevia Sugar
2 tbsp Vegan Butter
2 Vegan Puff Pastry Sheets
- Passionfruit Icing Mixture
5 Fresh Passionfruits
1/2 cup Monk Fruit Icing Sugar
Directions
- Start by placing your slightly defrosted puff pastry sheets on two seperate baking paper sheets. Place one on top of the other, ensuring baking paper is between each layer. You don’t want the pastry sticking to each other or the baking tray. Place the layers onto a large baking tray and then place a second baking tray on top of the final layer of pastry. Place into the oven at 190 degrees fan-forced with a heavy pan on top which will help flatten the puff pastry while it becomes crispy. Bake for 30 minutes, checking half way and rotating as needed.
- Start by placing a medium sized pot onto the stove on low-medium heat. Put in vegan butter to melt. Next, add in the corn flour or custard powder and start to mix together to form a dough-like consistency.
- Next, add in 1/2 cup of milk at a time to slowly whisk together the corn flour mixture with the milk. While doing this, add in vanilla extract and sugar.
- You need to continue to stir the moisture for several minutes until it starts to thicken. At this point, remove from heat and place into a bowl. Place cling wrap over the bowl with custard in it and allow to set more in the fridge.
- While the custard is cooling, make the icing sugar mixture. Start by cutting open passionfruits and place into a small bowl with the icing sugar. Gently mix together and set aside.
- Once the puff pastry is fully cooked through remove from the oven. Place the first puff pastry sheet on a cooling tray with its baking paper underneath it. Alternatively, you could also pop this puff pastry sheet into a rectangle or square container to help you maintain the shape. Spread over the cooled custard. Place the second puff pastry sheet on top.
- Spread over the passionfruit icing sugar mixture on the top. Place into the fridge to set for a few hours or overnight. Enjoy!
