Kremsnita

Method

For the pastry, combine flour, salt and 60g melted butter with the water to form a soft dough, then divide into two equal portions and rest for 30 minutes. Roll out each portion very thinly and layer them in a buttered baking tin, pricking with a fork and brushing with remaining melted butter between layers. For the custard filling, heat the milk with half the caster sugar until steaming, then whisk egg yolks with remaining sugar until pale, mix in cornflour and vanilla, then slowly pour the hot milk into the egg mixture whilst whisking constantly. Return to a low heat and stir continuously until the custard thickens enough to coat the back of a spoon, then pour over the pastry base. Top with the second sheet of pastry, brush with butter, and bake at 190°C for 35-40 minutes until golden brown. Allow to cool completely, then dust generously with icing sugar and serve chilled or at room temperature.