Pastry: Frozen shop bought, but golden baked and crisp to the bite 9/10
Presentation: Sloppy, rustic and poorly executed 6/10
Value for money: The whole slab made for under $10 10/10
Overall score: 8.5/10
As per my previous attempts, I used the store bought frozen puff pastry sheets and baked them with an additional baking tray to counteract the layers rising. I always ensure I bake the sheets until a golden brown as I find this intensifies the flavour and crispness. I made the Donna Hay custard recipe, albeit with a few adjustments due to short supply of rations. Whilst it thickened beautifully, it still ended up relaxing out of the sides of the slice. Accompanying the custard was a generous helping of freshly whipped thickened cream that I laced with more vanilla. On the underside of the top layer of pastry I spread some Bonne Maman raspberry jam and then finally spread some homemade fondant.
The slice was pretty easy to cut with a sharp knife, though as mentioned, the custard had its own ideas. Our guests thoroughly enjoyed the effort gone into it and took the leftovers home to enjoy at at a later date!