Ingredients
Method
1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Bring milk and beans almost to the boil in medium saucepan, remove from heat. Stand 45 minutes.
3.Whisk egg yolks, sugar and cornflour in large bowl until combined. Bring milk mixture almost to the boil, whisk into egg mixture until smooth. Strain over large saucepan,discard beans. Cook over high heat, whisking constantly, until mixture boils and thickens. Remove from heat, whisk in butter until combined. Spread custard onto plastic wrap lined tray. Cover surface of custard with plastic wrap, refrigerate until cold.
4.Meanwhile, preheat oven to 240°C (220°C fan forced).
5.Place each pastry sheet on separate greased oven trays. Bake about 15 minutes or until puffed and browned lightly, cool. Flatten pastry with hand, line base of pan with pastry, trimming to fit.
6.Spread custard over pastry in pan. Top with remaining pastry, trimming to fit, press down slightly.
7.Make chocolate glaze. Stir chocolate and butter in small saucepan over low heat until smooth. Pour glaze over pastry, refrigerate until set.
chocolate glaze This slice is best eaten on the day it is made as the pastry goes soggy. You can make the coffee custard the day before; beat custard with an electric mixer to soften before assembling the slice. Use the egg whites by making the egg-white omelettes (see recipe p52) or pavlovas (see recipes p182 & 184).
Note
