- 1 individual reduced-fat puff pastry, (170g) just thawed
- 1 1/2 tbs gelatine
- 2 cup(s) Custard, vanilla, reduced-fat, (500ml)
- 2 tsp icing sugar
Preheat oven to 200°C or 180°C fan-forced. Line base and sides of a 24cm x 7cm (base measurement) loaf tin with baking paper, allowing paper to overhang the two long sides.
Cut pastry into two 24.5cm x 8cm rectangles. Discard remaining pastry. Line a baking tray with baking paper. Place pastry rectangles on prepared tray and top with a sheet of baking paper weighed down with another baking tray. Bake for 10–12 minutes or until golden and crisp. Remove top baking tray and paper. Cool.
Meanwhile, place 100ml warm water in a small bowl and sprinkle with gelatine. Whisk until combined. Place custard in a large jug and whisk in gelatine mixture until smooth.
Place one cooked pastry sheet into prepared tin and pour over custard. Top with remaining pastry sheet. Cover and refrigerate for 3 hours or until firm. Cut into 4 pieces and serve dusted with sugar.
- TIP: You can use low-fat chocolate custard instead of vanilla.