Dulce de leche custard slice

For rough puff pastry

1. Sift the flour and salt into a large bowl. Add the vinegar, soft butter and water and combine slowly by hand to form a elastic dough - don't over-mix. Form the dough into a ball, then cover with plastic wrap and refrigerate for 2 hours.

2. On a lightly floured bench, roll the pastry out into a 30cm square. Shape the cold butter into a 15cm square and place in the center of the pastry. Using a knife, make a cut from the corner of the butter to the corner of the pastry, then fold the pastry over the butter to completely enclose it. Using a rolling pin, gently but firmly work the dough and butter into a 45x15cm rectangle, keeping the butter between the layers of dough.

3. Fold the dough into thirds then place on a plate, cover with plastic wrap and refrigerate for 25 minutes.

4. Place the dough on the floured work surface with the folded edge facing you.  Again roll out to 45x15cm and fold into thirds, cover and refrigerate for 25 minutes. Repeat this process 3 more times before using the pastry.

For custard slice

1. Place the condensed milk can in a pot of water and bring to a simmer with a lid on. Simmer for 4 hours, checking it is always covered with water* (see tips below). When finished, let it cool in the water until cold, as you have to be careful with the hot liquid in the can.

2. Preheat the oven to 200C and line a baking tray with baking paper. Lightly beat one egg yolk with the water to make a glaze. Place the pastry on a well-floured surface and roll into a rectangle, about 36cm by 24cm and about 5mm thick. Trim the edges to neaten, then cut into 12cm squares.

3. Cut each square in half on the diagonal then brush off excess flour. Brush the pastry triangles with the glaze, then place on the prepared baking trays.

4. Bake for 14-15 minutes or until crisp and brown. Leave to cool for 5 minutes, then carefully transfer to a wire rack.

5. To make the custard, place the remaining six egg yolks in a bowl and whisk with the sugar. When the sugar has dissolved, gently whisk in the corn flour.

6. Add the warm milk and stir with a whisk gently to prevent lumps forming. Pour the custard into a clean saucepan and place over a low-medium heat. Cook, stirring constantly with a wooden spoon for 12-15 minutes or until the custard is thick. Leave to cool.

7. Mix the can of cooked condensed milk with 3/4 of the custard and beat with a wooden spoon until smooth.

8. To assemble, take a pastry triangle and slice in half horizontally. Spoon some mixture onto the base of each triangle then squeeze the tops down and serve immediately. You can serve the leftover custard with fruit or make a small tart.

*TIPS

When boiling the can of condensed milk, take care and make sure you have a lid over the pot, just in case the quick-release lid on the can gives way. I have never heard of this happening but better safe than sorry. Also make sure the can is always covered with water. I usually do two or three cans at once to keep one ready in the fridge to use without the wait.

Once the puff pastry is made it can be cut into smaller pieces and frozen for later use.