Blogs & Recipes

A great vegan dessert that will tempt your tastebuds!


2 sheets of puff pastry
2 cup castor sugar
1 1/2 cup cornflour
1 cup custard powder
1lt soy milk
500mls Almond Milk
60 grams margarine
2 teaspoons vanilla essence


Bake pastry sheets on baking trays, lightly sprayed with oil at 200oC for six minutes or until lightly browned.

Combine sugar, cornflour, custard powder in a saucepan and gradually whisk in milks until smooth

Over a medium to high heat stir in the margarine until mixture boils and thickens. (It will be very thick & will come away from the sides of the saucepan)

Remove from heat and stir in vanilla essence

On a baking tray, place down 1 cooked pastry sheet

Pour custard over pastry and spread out evenly with a knife. Take to the very edges of the pastry

Place second pastry sheet on top and press down firmly

Refrigerate until cool

Ice with passionfruit icing when cool, return to fridge to set before cutting into squares

And the icing…

2 cups of sifted icing sugar
1 teaspoon margarine
Pulp from 1 passionfruit
1 – 2 teaspoons of water

  1. Mix all ingredients together to make a paste. Adding 1 teaspoon of water at a time
  2. Spread over slice using a warm knife