Custard Squares / Vanilla Slice

This is my take on Custard squares / Vanilla Slice - 2 sheets of frozen puff pastry thawed then placed on baking trays, stacked one on top of the other and a heavy baking dish placed on top to stop the pastry from puffing up - place in oven 180 degrees C for 40 mins then separate and flip the pastry over and continue baking for a further 5 minutes until flat and golden. I use a 25cm baking tin lined with baking paper and place 1 sheet of the puff pastry on the bottom, make the custard, pour over the pastry base and add the top sheet of pastry on top and gently press down to even out the custard filling - Ice the top I used a chocolate icing but also alternate with a lemon icing - Refrigerate for 3-4 hours before serving...

20CM Square Tin - 9x 6cm SLICES - 55g Caster Sugar, 65g Custard Powder, 60g Milk Powder, Add Water to make up to 610ml/g 1ml=1g, 5ml Vanilla Essence.
25CM Square Tin - 16x 6cm SLICES - 80g Caster Sugar, 100g Custard Powder, 90g Milk Powder, Add Water to make up to 915ml/g 1ml=1g, 8ml Vanilla Essence.