Classic Vanilla Slice
A delightful dessert featuring buttery puff pastry layers and a silky vanilla custard, topped with powdered sugar. Perfect for any occasion.
9 Servings
Ingredients
For the Pastry:
- 2 sheets frozen butter puff pastry
For the Vanilla Custard:
- 110 g caster sugar
- 40 g corn starch
- 8 egg yolks
- 750 ml milk heated
- 2 tsp vanilla bean paste
- 113 g unsalted butter
- 50 g powdered sugar
Instructions
Prepare the Pastry:
- Preheat the oven to 150°C (300°F). Line baking trays with parchment paper and lay the puff pastry sheets on top. Allow the sheets to thaw completely.
- Prick the pastry surfaces with a fork to prevent excessive puffing. Cover each sheet with another piece of parchment paper and place a second tray on top to weigh them down.
- Bake for 20 minutes or until golden and crisp. Cool completely. Using a 9-inch square baking tin, trim each pastry sheet to fit the tin.
Prepare the Vanilla Custard:
- In a large heatproof bowl, combine caster sugar and corn starch, whisking to blend.
- Add egg yolks and whisk until smooth. Gradually incorporate 1/2 cup of warm milk while whisking to temper the eggs.
- Slowly add the remaining milk and vanilla bean paste, whisking consistently.
- Transfer the mixture to a saucepan. Cook over medium heat, whisking constantly, until it thickens, approximately 5-6 minutes.
- Remove from heat and stir in the butter until fully melted and incorporated.
Assemble the Slice:
- Line the baking tin with parchment paper, ensuring it covers the bottom and sides.
- Place one trimmed pastry sheet at the bottom of the tin. Pour the custard over the pastry, smoothing it with a spatula for an even layer.
- Top with the second pastry sheet. Refrigerate overnight to allow the custard to set firmly.
Slice and Serve:
- Carefully lift the dessert from the tin using the parchment paper. Transfer to a cutting board.
- Use a sharp serrated knife to slice into portions, wiping the blade clean between cuts. Dust the top with powdered sugar before serving.
Notes
To make this recipe gluten-free:
Substitute the puff pastry with a high-quality gluten-free puff pastry. Ensure it is rolled and handled gently as gluten-free doughs are more delicate.
Use corn starch or a certified gluten-free thickener in the custard to maintain its creamy texture.