Peaches and vanilla custard slice

Method

• Step 1
  Preheat oven to 180C. Line an oven tray with baking paper and lay one sheet of puff pastry on top. Cover with a second piece of baking paper, then a second oven tray. Bake for 15-20 minutes until golden and crisp. Remove and set aside, then repeat with second sheet of pastry.
• Step 2
  To make custard, heat milk, cream and butter in a medium saucepan until just simmering. Remove from heat and whisk in vanilla and sugar. In a small bowl, whisk together cornflour and custard powder. Add 1/2 cup of the milk mixture to the dry ingredients and whisk until smooth, then pour this back into the saucepan with the remaining milk mixture. Add the egg yolks and whisk continuously over gentle heat until custard thickens.
• Step 3
  Line a 20cm square baking tin with baking paper, leaving enough overhanging to make it easy to lift out the finished slice. Use a sharp serrated knife to carefully cut the pastry sheets to fit the tin. Place one sheet in the base. Pour over half the custard and smooth into an even layer with a small offset spatula. Lay peaches on top with a single layer. Top with remaining custard, smoothing the top. Finish with the second sheet of puff pastry, pressing it down carefully. Fold the overhanging baking paper over to enclose the slice and place in the fridge for 4 hours or overnight until set.
• Step 4
  Remove from fridge and use the overhanging paper to carefully lift the slice from the tin. Place on a chopping board. Dust with icing sugar. Use a sharp knife to cut into squares.