Custard Slice of Heaven (Tompoes)

Preheat the oven to 437 degrees F (225 degrees C). Grease a baking sheet. Cut the puff pastry into 8 rectangular pieces of roughly 2.5 inches x 5 inches (6 cm x 12 cm) and place on the baking sheet. Brush with egg. Bake for 10 minutes or until the pastry turns golden brown. Lightly hold the hot pastry in a kitchen towel and carefully separate the top and bottom layers with a sharp serrated knife. Place the pastry aside to cool while you get on with the custard.

On a low heat, heat the milk with the vanilla extract and salt. Beat the egg yolks, sugar and the orange zest until foamy. Add the corn starch (corn flour) and whisk out the lumps. Add a few tablespoons of the warm milk to the egg mixture and then add the egg mixture to the saucepan with milk. Keep whisking until the mixture thickens and remove from the heat. Press some plastic wrap onto the surface of the custard to prevent a skin from forming and allow to go stone cold.

Now make your glaze. Combine the powdered sugar, egg white, orange juice and zest. Beat for five minutes. Once the pastry is cool, glaze the top of the pastry halves. Now spoon the cooled custard on the bottom pastry halves. Press the halves of the custard slice together. Serve.

Makes 8.