Thanks to my friend Ray I have recently discovered these sweet Spanish Ines Rosales' tortas (there is also a savoury version). And noticing that they are vegan I thought of making a quick dessert, a bit like a custard slice, which I love, with them!
For the custard I used oat milk (barista style).
1 tbsp flour
2 tbsp sugar
250 ml oat milk
a few drops of vanilla essence
2 sweet Ines Rosales pastries
Amarena cherries (optional)
Icing sugar to sprinkle
Fresh Fruit to serve (optional)
Mix the first three ingredients together and bring to a simmer, stirring constantly. Add the vanilla at the end. You should cook this custard until it is quite thick, and then keep stirring after cooking until it is lukewarm and no more steam comes out. Make sure that is thick, not runny!
Pile the custard on one of the pastry
I had some amarena cherries so I though of adding 4 to the custard, but any fresh or preserved fruit would work too. Just don't add too much 'juice'.
Place the second pastry on top and press lightly, smoothing the custard on the sides with a small spoon, if necessary. Sprinkle with icing sugar and refrigerate for a few hours.
This actually served three people, and we had fresh cherries on the side. I'll definitely make it again, probably with berries or with fruit preserved in alcohol! Yum! A real treat!
Photos and Recipes by Alessandra Zecchini ©