Custard Slices
These classic British custard slices are a timeless treat, perfect for any occasion. With layers of buttery, golden puff pastry filled with smooth, velvety vanilla custard, this dessert is both indulgent and elegant. The rich custard is made from scratch, offering a comforting depth of flavor, while the feathered icing adds a touch of sophistication. Whether served at afternoon tea or as a sweet ending to any meal, these custard slices are sure to impress with their delightful texture and beautiful presentation.
Ingredients
- 2 sheets butter puff pastry (shop bought)
Vanilla Custard:
- 115 g caster sugar
- 50 g corn starch
- 8 egg yolks (room temperature)
- 750 g whole milk (warmed)
- 1 tablespoon vanilla bean paste
- 125 g unsalted butter (chilled, cubed)
Feathering Icing:
- 2 cups icing sugar
- 25 g butter (softened)
- 4–5 tablespoons hot water
- 1 tablespoon cocoa powder
Instructions
1. Preheat the oven to 180°C. . Line two baking trays with parchment paper. Lay the puff pastry sheets on the trays, let them thaw slightly, and prick all over with a fork. Cover each with another sheet of parchment paper and press down with a second baking tray. Bake for 20–30 minutes until golden and crispy, checking at 20minutes. Let cool completely.
2. Trim the baked pastry sheets to fit an 8-inch square tin. Use one piece for the base and one for the top.
3. In a heatproof bowl, whisk together the caster sugar, corn starch, and egg yolks until smooth. Heat the milk in a pot until bubbles form at the edges, then gradually whisk the hot milk into the egg mixture. Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened. Once bubbling, cook for an additional 3 minutes. Remove from heat, stir in the vanilla paste, and gradually add cold butter, mixing until smooth.
4. Line the tin with parchment or plastic wrap, leaving an overhang. Place one pastry sheet at the bottom. Strain the custard over it to remove lumps, then smooth the top. Place the second pastry sheet on top, cover, and chill for at least 2 hours .
5. In a bowl, mix the icing sugar, softened butter, and 3-4 tablespoons of hot water until smooth. Remove 2 tablespoon of the icing and mix it with the cocoa powder to create chocolate icing and place in a piping bag.
6. Spread the white icing evenly over the top pastry once it has chilled for 2 hours.. Pipe thin horizontal lines of the chocolate icing across the white icing. Use a skewer or toothpick to drag through the lines in alternating directions to create the feathering effect.
7. Allow the icing to set before slicing, I would suggest atleast 6 hours or overnight.
Enjoy your beautifully layered and elegantly decorated dessert!