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125 ml water
60 g butter
125 ml flour
A pinch of salt
2 large eggs
Filling and topping:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
250 ml milk
60 ml custard powder
80 ml sugar
5 ml vanilla essence
250 ml cream
30 ml castor sugar
Cocoa powder for dusting
Preheat the oven to 180°C. Spray a 25 cm x 19 cm x 4 cm deep baking dish with non-stick spray.
Bring the water to the boil in a medium sized saucepan. Add the butter and stir until completely melted.
Remove from the heat and add the flour and salt. Stir until well combined and the mixture forms a ball.
Use an electric beater and add one egg and beat through. Add the other egg and beat for 2 minutes until the mixture is smooth.
Spoon into the prepared baking dish and spread out evenly using a spatula, making it slightly higher around the edges.
Bake for 20 – 25 minutes. The dough will puff and rise up the sides of the dish. Cool completely.
Filling and topping:
Using a sauce pan, heat the cream cheese and 200 ml of the milk and mix until smooth.
In a separate bowl, mix the remaining milk with the custard powder and the sugar. Add the vanilla essence.
Add the warm milk to the custard powder mixture and mix through. Return to the saucepan and cook over low heat while stirring continuously until the mixture becomes thick. Cook for 1 more minute.
Remove from the heat and leave to cool, sprinkling a little sugar on top and covering with wax paper to prevent a skin from forming on top.
Spoon into the prepared pastry and spread out evenly. Whip the cream and sugar until soft peaks forms. Spread over the custard and cream cheese filling.
Refrigerate for at least 2 hours before serving. Dust with cocoa powder just before serving and enjoy!
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