Keke Kahitete | Custard Slice

INGREDIENTS & METHOD

Te Pōhā | The Pastry 

2 sheets of store-bought, pre-rolled puff pastry  

Heat the oven to 200°C. Line two trays with baking paper. 

Place a pastry square on each prepared tray. Cover with a heavy baking tray that fits snugly on top. If you have them, set a cast iron frying pan on top of each tray to weigh the trays down. Bake for 25 minutes until golden, rotating the trays halfway through the cooking time for even baking. 

Remove from the oven and lift off the trays. Allow the pastry to cool completely on cooling racks, then trim each piece to a 23-centimetre square. 

Te Kahitete Hāhā  

Kia rua kapu miraka 

Kia rua kapu kirīmi 

Kia haurua kokoiti tote 

Kia hautoru kapu puehu kānga 

Kia hautoru kapu paura kahitete 

Kia toru hauwhā kapu huka one 

Kia rua hēki 

Kia rua tōhua hēki 

Kia 60 karamu pata 

Kia kotahi kokonui iho hūperei  

The Luscious Custard 

2 cups milk 

2 cups cream 

½ teaspoon salt 

⅓ cup cornflour 

⅓ cup custard powder 

¾ cup caster sugar 

2 eggs 

2 egg yolks 

60 grams butter 

1 tablespoon vanilla essence  

Āta whakamahanahia te miraka me te kirīmi ki tētahi kōhua. Gently heat the milk and cream in a pot. Heat until nearly boiling, then remove from heat. 

Place the tote, puehu kānga, paura kahitete and huka one in a medium bowl. Add the hēki and tōhua hēki. Tāwhiuwhiua mō te rua miniti kia kōmā ai te āhua. Whisk for 2 minutes, until pale. Keep whisking and slowly pour the hot milk and cream into the egg mixture. 

Pour the mixture back into the same pot and return it to the heat. Bring to a simmer, stirring constantly. When the mixture is thick, add the butter and stir until it melts. Remove from the heat and stir in the iho hūperei. Let cool for 10 minutes. 

Line a 24-centimetre square, high-sided tray with baking paper. Place a piece of pastry on the base of the tin. Pour over the custard and place the second piece of pastry on top. Chill in the refrigerator as you make the pani reka – icing.  

Te Pani Reka 

Kia 150 karamu tiakarete mā kua tapahia 

Kia hautoru kapu kirīmi  

The Icing 

50 grams chopped white chocolate 

⅓ cup cream  

Whakarewaina te tiakarete mā me te kirīmi. Melt the white chocolate and the cream. Do this in a heatproof bowl set over a pot of simmering water – don’t let the water touch the bowl. When the chocolate has nearly all melted, remove from the heat and stir until smooth. Leave on the bench to thicken for about 30 minutes.  

Pania te pani reka tiakarete ki runga i te keke kahitete. Spread the chocolate icing over the custard slice. Chill for at least another 2 hours before cutting into 16 pieces. I prefer to leave the slice in the fridge overnight to allow the flavours to develop (it also makes it easier to slice). 

This slice keeps well in the fridge for up to a week.