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Vanilla Custard Pie

Created by ImPat on January 25, 2021

220 grams puff pastry (2 sheets, our sheets are approximately 23 to 24cm square)
2 tablespoon icing sugar
1/4 cup almonds, flaked (20 grams)
1 cup caster sugar (220 grams)
1 cup cornflour (150 grams)
1/2 cup custard powder (60 grams)

Step 1: Preheat oven to 220°C/425°F and grease 24cm round springform tin and line oven trays with baking paper.
Step 2: Place pastry sheets on oven trays; brush with a little water and sprinkle evenly with sifted icing sugar.
Step 3: Sprinkle one pastry sheet with nuts and bake about 15 minutes or until browned lightly and then gently flatten pastry with egg slice and cut each sheet into 24cm rounds and place plain sheet in tin.
Step 4: Meanwhile, combine caster sugar, cornflour and custard powder in medium saucepan and combine cream and milk in large jug and gradually stir milk mixture into sugar mixture, until smooth.
Step 5: Halve vanilla bean lengthways, scrape seeds into pan; add butter and bring to the boil over medium heat, stirring constantly until mixture boils and thickens and simmer for 3 minutes, stirring constantly.
Step 6: Remove from heat; stir in egg yolks and spread mixture over pastry in tin and top with remaining pastry round, nut-side up and refrigerate 2 hours or until firm.
Step 7: Serve dusted with a little extra sifted icing sugar.