Pear Custard Danish Pastries

Whisk oat milk (2 tbsp) with cornflour (20 g) until smooth. In a saucepan, combine oat milk (130 ml), icing sugar (30 g), vanilla extract (0.25 tsp), and ground cinnamon (0.25 tsp). Bring to a boil, then whisk half into the cornflour mix. Pour back into the pan and return to the boil, still whisking, then reduce the heat to low and simmer for 1 to 2 minutes or until thickened. Start 1m timer

Remove from heat, whisk in vegan spread (15 g) and turmeric (1 pinch). Cover the custard with clingfilm and cool to room temperature.

Combine juice (0.5 lemon) with cold water in a large bowl. Quarter, core, and thinly slice pears (2), then transfer to the lemon-water bowl. Set aside.

Preheat the oven to 220°C (fan 200°C). Whisk the remaining oat milk (2 tbsp) with vegetable oil (0.5 tsp) and maple syrup (0.25 tsp) in a small bowl. Set aside.

Unroll puff pastry (375 g) (keeping it on its paper) and cut into 6 equal squares. Using a pastry brush, dab the centers with a little of the maple syrup mix. Fold the corners into the center, leaving a small gap, and gently press down to stick. Transfer to a baking sheet, still on the paper.

Spoon custard (2 tsp) into the middle of each square and spread slightly. Top each pastry with 4-5 pear slices, fanning them out and pressing down gently. Brush the edges of the pastry with the remaining maple syrup mix. Bake for 15-20 minutes until golden. Transfer to a wire rack to cool completely. Start 15m timer

Mix the remaining icing sugar (40 g) with enough [lemon juice] to make a thick, pourable icing. Drizzle over the pastries and scatter with the pistachios (15 g) to serve.