Cherry Bakewell Custard Slice
Ingredients
- 35g ready rolled puff pastry
- 1 tablespoon morello cherry compote
- 2 egg yolks
- 1 tablespoon erythritol granulated
- 1 tablespoon cornflour
- 150ml milk
- Moroccan almond extract
- cherry flavour
- 1 tablespoon erythritol icing
- a small amount of water
- 3g dark couverture chocolate
- 1/2 glacé cherry
Preparation
Cut the puff pastry into two squares and roll out to the size of an 8cm chef's ring, then place between two baking trays and bake for 15 minutes at 200°C.
Spread the cherry compote on both pieces of pastry.
Place one pastry piece at the bottom of the chef's ring on a baking tray.
In a jug, mix the egg yolks, erythritol granulated, cornflour with a little milk to make a fluid mixture, then add more milk to reach 150ml and incorporate the almond extract and cherry flavour.
Cover the mixture with clingfilm and microwave for one minute, stir, then microwave for another minute and stir briskly until thick.
Pour the custard into the ring, smooth the top, and bake for 6 minutes at 180°C.
Remove from the oven and let it cool down before removing the ring to prevent it from becoming a puddle.
Once cooled and the ring is removed, place the second pastry piece on top.
Mix the erythritol icing with a little water and spread it over the top.
Pipe the dark chocolate across the top and drag with a cocktail stick to create a pattern.
Top with half a glacé cherry.
Notes
This recipe totals 12 syns, or 12.5 if measuring compote in teaspoons instead of tablespoons.
