prep time: 15 min

cook time: 18 min

chill time: 2 hours

total time: 2 hours 33 min

servings: 2

ingredients:

• 1 sheet frozen puff pastry, thawed
• 1-1/2 cup almond milk
• 4 large egg yolks
• 1/2 cup cane sugar
• 1 teaspoon vanilla extract
• 1 teaspoon terra matcha organic culinary matcha
• 2-1/2 tablespoon cornstarch
• 2-1/2 tablespoon all-purpose flour
• strawberries, sliced into thick rounds

directions:

1. bring the almond milk to a boil over medium heat and stir occasionally. once boiled, set it aside to slightly cool.
2. in a large bowl, beat the egg yolks, sugar, and vanilla extract with a hand whisk until the color turns slightly pale and the mixture starts to thicken.
3. sift and fold in 1 teaspoon of matcha, cornstarch, and all-purpose flour until well combined.
4. slowly add 1/4 cup of heated milk through a strainer and whisk well. the strainer will catch any clumps that may have formed while heating the milk. add the remaining milk and continue whisking.
5. pour the mixture into a pot and bring it to a boil over medium heat while whisking until thickened for a few minutes.
6. transfer it to a medium glass bowl and immediately cover with a saran wrap directly on the surface of the custard. place it in the refrigerator for about 1 hour or until completely cooled.
7. preheat the oven to 400^o F. line a baking sheet with parchment paper. slice the thawed puff pastry into three even rectangles and slice each rectangle in half. transfer them onto the prepared baking sheet.
8. dock the rectangles well with the fork and place another sheet of parchment paper on top. place another baking sheet on top of the parchment paper - this will help prevent the puff pastry from rising too much.
9. bake for 10 minutes. remove the baking sheet and parchment paper and continue to bake for another 8 minutes or until golden brown. transfer to a rack to cool completely.
10. to assemble, whisk the custard well and pipe it onto one sheet of puff pastry, place the pastry, then custard, strawberries, another layer of custard, then the third sheet of puff pastry. continue this process to make the second piece.
11. if desired, pipe dollops of remaining custard on top and garnish with strawberries.
12. refrigerate for at least 1 hour before slicing and serving.
13. enjoy!

notes:

1. if the custard is too thick, add 1/4 teaspoon of almond milk at a time just until is slightly loosened.
   
2. store leftovers in the refrigerators in an airtight container and best consumed within 2-3 days.