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Custard Slice

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Custard slice is a nostalgic dessert featuring creamy vanilla custard layered between crisp puff pastry sheets and topped with marbled icing. This classic treat is perfect for sharing at gatherings or enjoying with a cup of tea.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 5 hours 50 minutes
  • Yield: Serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Ingredients

  • Puff Pastry:
  • 2 sheets flaky puff pastry, fully defrosted
  • Custard Filling:
  • ⅔ cup custard powder
  • ⅔ cup white sugar
  • 2 teaspoons vanilla essence
  • 1 litre full cream milk
  • 1 large egg
  • 50 g butter
  • Icing:
  • 2 cups icing sugar
  • 25 g butter, softened
  • 4 to 5 tablespoons hot water
  • 1 tablespoon cocoa powder

Instructions

  1. Preheat oven to 220°C fan bake. Line a 21 cm square baking tin with baking paper, ensuring it extends up the sides.
  2. Place puff pastry sheets on a lined tray. Prick with a fork and bake for 8 minutes. Remove, place another tray on top to flatten, and return to the oven for 8 more minutes. Press flat again and cool.
  3. In a bowl, mix custard powder, sugar, vanilla, and ½ cup milk until smooth. In another bowl, whisk egg with another ½ cup milk.
  4. Heat remaining milk in a saucepan over medium heat. Add custard mixture and bring to a boil, stirring constantly. Simmer for 5 minutes until thickened.
  5. Stir in egg mixture and butter. Continue cooking for 2 minutes, then remove from heat and cool slightly.
  6. Trim pastry to fit the tin. Place one sheet in the base, pour in custard, and top with second pastry sheet, pressing down gently.
  7. To make icing, mix icing sugar, softened butter, and hot water until smooth. Reserve 3 tablespoons and mix with cocoa powder for chocolate icing.
  8. Spread white icing over top pastry. Pipe chocolate icing in lines across the top, then drag a skewer through lines to create a marbled effect.
  9. Refrigerate for at least 5 hours or overnight until fully set. Slice cold using a serrated knife.

Notes

  • For citrus flavour, add lemon or orange zest to the custard.
  • Substitute half the milk with reduced-fat milk for a lighter version.
  • Top with plain white icing if preferred over marbled finish.
  • Use a sharp serrated knife to slice cleanly through the layers.
  • Best made a day ahead to allow full setting.

Nutrition

Find it online: https://savorymomskitchen.com/custard-slice/