Coffee Custard Slices

INGREDIENTS:

2 Rolls Frozen Puff Pastry, defrosted
3 cups Milk
Instant Coffee Powder/Granules
8 Egg Yolks
3/4 cup Caster Sugar
1/2 cup Cornflour
5 TB Butter, coarsely chopped
1 t Vanilla

Glaze

1/2 cup Dark Chocolate, good quality, broken into pieces
2 TB Butter

DIRECTIONS:

1.) Pre-heat oven to 240 deg C (450 deg F) – line two baking sheets with baking paper.
2.) Roll out the Puff Pastry and place on the prepared baking sheets – bake 10 minutes or until puffed and light brown – remove from oven and let cool completely – flatten with your hand and cut both baked pastries to the same size – keep aside.
3.) Meanwhile, heat the Milk and Coffee until boiling point – remove from heat.
4.) Beat together the Egg Yolks, Sugar and Cornflour in a medium bowl until well combined.
5.) Add the Egg Yolk mixture to the Milk/Coffee mixture and place back on a medium heat – stir continuously until the custard boils and thickens – remove from heat – whisk in Butter and Vanilla.
6.) Cover surface of custard with plastic wrap – refrigerate until firm.
7.) Spread the firm Custard over one baked piece of Puff Pastry {puffed side up} – top custard with the remaining baked piece of Puff Pastry {puffed side down} – press down gently.
8.) Glaze: Melt together the Dark Chocolate and Butter until smooth – pour over pastry – refrigerate until set and cut into slices {about 2 hours}