Method
- Preheat the oven to 180 fan bake. Grease and line a 20cm cake tin.
- Line a large baking tray with baking paper and place the two pastry sheets on top. Top with another piece of baking paper and then place another tray or baking dish on top to weigh it down. Bake for 20 minutes, or until very golden and crisp. Set aside to cool completely.
- Place the pastry sheets on a chopping board with the prepared cake tin on top. Trace around the tin to make the pastry the same size. Carefully place one piece of pastry into the tin snuggly for the bottom of the slice. Set the other piece aside while you make the custard.
- Place the milk, cream, butter, sugar and vanilla in a large pot on a medium heat. Bring to a light simmer.
- While the cream mixture is heating, place the cornflour, yolks and water in another bowl and whisk well. Once the cream mixture comes to a light simmer, add the egg yolk mixture and whisk quickly for 4-5 minutes while the mixture cooks and becomes quite thick. Add the chopped chocolate and mix until well combined.
- Quickly pour into the cake tin over the pastry on the bottom. Carefully place the remaining pastry sheet on the top of the hot custard and press down gently. Place in the fridge while you make the ganache icing.
- Place the chopped chocolate in a bowl and the cream in another. Bring the cream to a boil in the microwave then pour over the chopped chocolate. Leave for a minute then stir until smooth. Pour over the top layer of pastry and spread evenly. Sprinkle the remaining chopped chocolate over the top, and place in the fridge overnight to set.
- The next day, cut the slice with a hot knife and carefully lift each piece out of the tin.
Reviews (2 ratings)
Rated 5 out of 5
Marama Moore
Rated 5 out of 5
Great recipe ideas that can be tried by other people quite easily instead of being hard to achieve
Kim Brown
Rated 5 out of 5
Lovely twist, perfect for chocolate lover's.
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