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Custard Slice Recipe

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4.2 from 5 reviews

This classic Custard Slice recipe features flaky puff pastry layers filled with a smooth homemade custard and topped with a delicate white and chocolate icing pattern. Slow-chilled to set perfectly, this dessert is an indulgent treat perfect for special occasions or afternoon tea.

  • Total Time: 5 hours 50 minutes
  • Yield: 12 servings

Ingredients

Pastry

  • 2 sheets flaky puff pastry, defrosted

Custard Filling

  • ⅔ cup custard powder
  • ⅔ cup sugar
  • 2 tsp vanilla essence
  • 1L milk
  • 1 egg
  • 50g butter

Icing

  • 2 cups icing sugar
  • 25g butter, softened
  • 4-5 Tbsp hot water
  • 1 Tbsp cocoa powder

Instructions

  1. Preheat and prepare pan: Preheat the oven to 220°C fan bake. Line a 21cm square tin with baking paper making sure to cover the sides for easy removal.
  2. Bake the pastry: Place the defrosted pastry sheets on a lined oven tray and prick all over with a fork to prevent puffing unevenly. Bake for 8 minutes, then remove from the oven.
  3. Flatten the pastry: Use a baking tray to firmly press the pastry flat and bake for another 8 minutes. Remove, press down flat once more, then allow to cool completely.
  4. Make the custard base: In a mixing bowl, combine custard powder, sugar, vanilla essence, and ½ cup milk, mixing until smooth.
  5. Prepare egg mixture: Crack the egg into a separate bowl, add ½ cup milk, and whisk until combined.
  6. Cook custard: Pour the remaining 3 cups of milk into a medium saucepan over medium heat. Stir in the custard mixture and bring to a boil. Reduce to a simmer and cook until thickened, about 5 minutes.
  7. Finish custard: Stir in the egg mixture and butter, continuing to stir for 2 minutes to incorporate. Set aside to cool.
  8. Assemble the slice: Trim both pastry pieces to fit the tin. Place one piece into the prepared tin, pour over the cooled custard, spreading evenly. Cover with the second pastry layer and gently press down.
  9. Prepare white icing: Sift icing sugar into a bowl, add softened butter and boiling water, then mix until smooth.
  10. Create chocolate icing: Take 3 tablespoons of white icing and mix in cocoa powder, adding more hot water if needed for consistency. Transfer to a piping bag or a small plastic bag with a small corner cut off.
  11. Decorate: Smooth the white icing over the top of the pastry. Pipe lines of chocolate icing across the surface, then use a wooden skewer to drag through lines in alternating directions to create a feathered pattern.
  12. Chill: Refrigerate the slice for at least 5 hours or overnight to set.
  13. Serve: Use a sharp serrated knife to cut the custard slice into squares while still cold to maintain the shape and layered texture.

Notes

  • Ensure the puff pastry is fully defrosted before baking for even cooking.
  • When pressing the pastry layers, use a heavy tray and be firm to keep them flat and crisp.
  • Use a fan-forced oven if available for a crispy, evenly baked pastry.
  • Chilling overnight enhances the custard slice's texture and flavor set.
  • Cut with a serrated knife using a gentle sawing motion to avoid breaking the delicate layers.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Find it online: https://recipesvibe.com/custard-slice-recipe/