Roll out the pastry on a lightly floured surface until 3mm thick and cut into two 15 x 25cm rectangles.Grease and line a baking tray, place pastry on tray and cover with another greased baking tray to act as a weight. Bake for about 10 minutes, until puffed and golden. Allow to cool.Filling: In a saucepan heat the Ideal milk, vanilla essence and condensed milk until hot. Remove from heat. Mix cornflour with 125ml water to form a smooth paste and whisk into the hot milk.Add the egg yolks, whisking continuously. Return mixture to the heat and simmer over a gentle heat for about five minutes, until the mixture has thickened. Allow to cool to room temperature.Spread one pastry sheet with filling and top with the other pastry sheet. Refrigerate for an hour until set. Dust with icing sugar and cut into slices to serve.Image and text: Ideas magazine.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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