That's a rather splendid idea Trav. I think I might try that one soon, I really like the idea of just the pastry (or maybe lattice biscuits) on the bottom and nutmeg on top, thanks for the idea xx
Did you cook the pastry separately before putting the custard on or .......... ?
Tonight was marinated chicken skewers from market. Smokey BBQ flavour.
Served with some potato n onion mash and garden peas.
Seasoned nicely.
That sounds very tasty Kopes. I'm not telling anyone what we had for dinner tonight, it was just awful ... 
I could have kept a closer eye on what I was supposed to be doing, but what with multi-tasking and all that, well, you know! ... 
In the end, it was an evening breakfast instead ... 
I think Foo the dog would have enjoyed it more than we did Kopes ... 
@tasfleur wrote:That's a rather splendid idea Trav. I think I might try that one soon, I really like the idea of just the pastry (or maybe lattice biscuits) on the bottom and nutmeg on top, thanks for the idea xx
Did you cook the pastry separately before putting the custard on or .......... ?
I cook the pastry first. I sandwich the pastry between two reasonably good quality baking trays that have some weight to them and
dont buckle when in the oven, one upside down (base to base) Cheaper trays tend to have less weight and buckle in the oven.
The custard I make myself, and dont use packet mixes.
It is a no bake custard.
The pic is after it had set.
Next, after I trimmed the sides to square it up, and then cut the slices.
Depending on how large I want the slices, I usually will have 12 or 16.
And, the one in the photo, I ate about 20mins ago along with its twin.
Now THAT is something I am definitely going to experiment with! Thanks Trav xx
geez trav i wish you lives on my street ....... you seem a friendly guy that would share
they look soo yum ..... i love custard slice and havent had one for a very long time 
i realy dont think this thread was a good idea , im wanting so many different things now
poor hubby !
@ooak3 wrote:geez trav i wish you lives on my street ....... you seem a friendly guy that would share
they look soo yum ..... i love custard slice and havent had one for a very long time
i realy dont think this thread was a good idea , im wanting so many different things now
poor hubby !
Has been a great thread, some good suggestions for foods.
I like making the pastries every now and then (at least once a fortnight).
I am surprised that I am not the size of a house with the things I eat.
Custard Slice:
Firstly: The pastry and cooking procedure.
I use the Pampas Puff Pastry and 2 baking trays that will cover the pastry sheet.
I also use a square spring loaded cake tin (my favorite baking tin.) Makes it easier to lift the slice out when completed.
The baking trays need to have some weight to them, and ones that wont warp or bend when in the oven.
If they do, the pastry will be flat in some areas and puffed in others (which you don't want)
Heat the oven to 180deg and use 1 sheet of pastry and let it thaw.
Turn one of the baking trays upside down and put some baking paper on it and then place the pastry onto it.
Put another piece of baking paper on the top of the pastry and put it in the oven.
Then sit the other baking tray on top of it making sure that the pastry is sitting evenly between both trays.
Using the trays this way, I think it allows for a better heat transfer to cook the pastry.
The trays need to be heavy enough to limit how far the pastry will puff up. Too much and it is too flakey.
Bake for about 20 mins, and then lift the top tray & baking paper to see how it is cooking, chances are it will need another 5 mins,
but you want it to be a nice golden colour across most of the pastry, when you have achieved the colour, take it out and sit the pastry
on a cutting board to cool.
Next
Lay the base of the cake tin over the pastry and use a small pointed knife to cut around it, try get the knife underneath the tin
because it has to small enough to fit inside the tin, which will have baking paper in it as well.
Once it is trimmed check to see if fits inside the base, if not trim it a bit more.
Put the cake tin together and line with 30cm baking paper (this gives just enough width for it to come up the sides of the tin
so the custard doesn't stick to the tin. you may need to slip a knife between the pastry and the paper to get the pastry in.
I have tried other brands of frozen puffed pastry and believe that the Pampas work better.
How to place the baking dishes, the pastry would be between them.
