Recipes | September 21, 2016 | By

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  1. 1 roll dairy-free puff pastry
  2. 1 teaspoon vegan margarine (e.g. Cardin)
For the custard filling
  1. 1 litre dairy-free milk of choice (e.g. soy milk /oat milk /almond milk)
  2. 125ml Orley Whip dessert cream
  3. 1 teaspoon (5ml) alcohol-free caramel essence (Woolworths’ flavour is fantastic)
  4. 1 teaspoon (5ml) vanilla extract
  5. ½ cup sugar
  6. 5 heaped tablespoons cornflour
  1. Turn the oven to 180 degrees Celsius.
  2. Line an ovenproof dish (the size of a dinner plate) with vegan margarine (e.g. Cardin).
  3. Unroll the thawed puff pastry sheet and roll flat to fit the size of the dish.
  4. Cut the pastry into the shape of the dish.
  5. Place the pastry inside the dish and set aside.
  6. Make a thick custard filling: Mix all the custard ingredients together in a pot and bring to a simmer, stirring constantly until thick.
  7. Cool slightly, pour the filling into the base and bake at 180 degrees Celsius for 30 – 40 minutes.
  8. Remove from oven and chill in the fridge to set.
  9. Sprinkle with cinnamon
  1. Tip: Use the same filling to make custard slices! Substitute the puff pastry for dairy-free cream crackers and layer the cream crackers below and atop the custard filling. Let it chill in the fridge and then ice your custard slices with a mix of icing sugar and water (use instructions on the packet).
  2. Recipe Credit: Toni Brockhoven from Beauty Without Cruelty
  3. Photo Credit: House of Vizion
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