Nanaimo Bar Fried Pastrys

1Custard: In a small pot off the heat, whisk together the sugar and cornstarch. Whisk in the egg. Add the milk and vanilla extract. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Whisk in the butter. Strain through a sieve set over a bowl to remove any lumps, if needed.

2Cover with plastic wrap directly on the surface of the custard. Let cool. Refrigerate until completely chilled, about 2 hours. The custard will keep for 2 to 3 days in the refrigerator.

3Coconut Crumble: With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

4In a bowl, combine all the ingredients until thoroughly moisten. Spread on the baking sheet and bake for 12 minutes, stirring halfway through. Let cool.

5Dough: In the bowl of the stand mixer, combine the water, butter, sugar, yeast and salt. (see note) Add the flour. With the dough hook, mix for 2 to 3 minutes. Place the dough in a clean, lightly oiled bowl. Let rest in a warm, humid place until doubled in volume, about 1 hour..

6Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.

7On a floured work surface, cut the dough into 4 to 6 pieces, depending on the size of your fryer. Roll out each piece into a thin (3 to 5 mm) oval. Slip 1 piece of dough into the oil, ensuring it does not fold over onto itself, using tongs if needed. Watch out for splattering.ry for 2 minutes on each side or until golden. Drain on the paper towels. Repeat with the remaining dough.

8Topping: On a work surface, spread the pastry with custard, top generously with coconut crumble and drizzle with chocolate.