Ingredients
• 2 sheets frozen puff pastry, partially thawed
• 1 Tbsp pure icing sugar
• ½ cup caster sugar
• ½ cup cornflour
• ½ cup custard powder
• 1¼ cups milk
• ²⁄³ cup thickened cream
• 2 tsp vanilla extract
• 40g butter
• 1 egg yolk
• Cooking oil spray, for greasing
• Extra 2 cups pure icing sugar
• Extra 10g butter
• Extra 2 Tbsp milk
• Pink food colouring, to tint
• 2 Tbsp flaked almonds, toasted
Allow 30 minutes chilling.
Method
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Preheat oven to 200°C. Line 2 oven trays with baking paper. Place 1 pastry sheet on each prepared tray.
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Brush with water and dust with icing sugar. Bake for 15 minutes or until golden. Place a clean tea towel over each pastry sheet and press to flatten. Set aside to cool.
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Combine caster sugar, cornflour and custard powder in a small saucepan. Combine milk, thickened cream and vanilla extract in a large jug. Slowly add milk mixture to sugar mixture, stirring to combine. Place over a medium heat and stir until mixture comes to the boil. Cook, stirring, for 3 minutes or until thick.
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Remove from heat and cool for 5 minutes. Stir in butter and egg yolk. Transfer to a bowl to cool.
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Grease a pie tin with cooking oil spray, then line with baking paper.
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Cut 1 pastry sheet to fit base of prepared tin. Put pastry round in tin.
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Spoon cold custard on top of pastry base, spreading evenly.
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Cut remaining pastry sheet to cover custard and place on top of custard, pressing down firmly. Cover and refrigerate for 30 minutes.
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Sift extra icing sugar into a bowl. Put extra butter and milk in a microwave-safe jug and microwave on high/100% for 30 seconds or until butter melts.
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Add milk mixture to icing sugar and stir until a smooth icing forms, adding a little hot water if it’s too thick. Add food colouring, 1 drop at a time and stirring well between each addition, until desired colour.
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Transfer pie to a serving plate, then spread icing on top and sprinkle over flaked almonds. Set aside until set. Serve.