270 ml vegan double cream(I used one pot of Elmea plant double cream)
2 tbsp icing sugar
3 tbsp pistachios(or walnuts)
1 tsp cinnamon
Equipment
deep baking tray(mine was 25x19x5cm)
medium saucepan
whisk(handheld or electronic)
tablespoon
mixing bowl
brush
sharp knife
cling film(optional)
Instructions
Pastry base
Once your pastry is defrosted to room temperature (see above for detail), preheat the oven to 160c. Separate the pastry strands being careful not to break them.
Melt the vegan margarine. Brush some onto a deep baking tray or casserole dish, covering the base and sides. Lay the pastry in the tray making sure all the corners are filled. Tuck in any loose strands. Drizzle the remaining melted margarine across the pastry. Then bake for 1 hour until crisp and golden.
Syrup
While the pastry bakes, put all the syrup ingredients in a pan. Bring to the boil stirring slowly until the sugar dissolves. Leave on medium heat to simmer for 3 mins. Let cool. The syrup must be cold when the pastry comes out of the oven. (Put in the fridge if needed.)
Once the pastry is baked, remove from the oven and immediately pour the syrup all over. Remove cinnamon and cloves. Leave aside.
Custard
In a saucepan, mix together a little plant milk with the cornflour until there are no lumps left. Sieve in the icing sugar and combine. Gradually pour in the rest of the milk as you stir. Cook on low heat and whisk continuously. Check the cornflour isn't sticking to the base of the pan.
Just before it begins to boil, the custard should thicken quickly. Stir for a minute longer to make sure it is a thick consistency throughout. Turn off the heat before it boils.
Setting the custard
The custard should be too thick to pour and you can place it straight onto the pastry. If it is a little too thin to sit without dripping down, then wait for it to cool slightly first.
Spread the custard across the pastry, still in the deep tray. Smooth a sheet of cling film across the top of the custard (to prevent it from forming a skin) and tuck around the tray. Leave in the fridge for 2-3 hours.
The custard must not be warmer than room temperature when you add the cream - otherwise, it will melt.
Cream and garnish
Pour the cream into a mixing bowl and sieve in the icing sugar. Whip up with a handheld or electric whisk until stiff peaks form. (Don't overwhisk - it can lose it's form.)
Chop or crush the nuts into small pieces. Mix in the cinnamon.
Remove the dessert from the fridge and, if cold, take off the cling film. Spread the cream across the custard.
Sprinkle the nuts and cinnamon across the cream then leave in the fridge until serving (preferably a few hours).
Serve in individual squares.
Recipe Notes
Did you make this recipe? Tag @vegan_middle_east on Instagram or comment below.