Vanilla slices (custard slices)
Vanilla slices, also known as custard slices, have two layers of pastry with a thick layer of homemade custard sandwiched between the two, and topped with icing. They are similar to the French mille feuille, or one thousand sheets.
Equipment
- 18 cm (7 inch) square tin
Ingredients
For the pastry
- 110 grams flour
- 75 grams butter
- Water
For the custard
- 5 eggs
- 20 grams cornflour
- 150 ml cream
- 150 grams caster sugar
- 1 teaspoon vanilla extract
For the icing
- 150 grams icing sugar
- Water
Instructions
To prepare the pastry
- (If you are using ready made pastry proceed to roll out the pastry and bake it).
- Place the butter in the freezer for 45 minutes (omit this stage if using ready made pastry).
- Sift the flour into a large bowl. Grate the partly frozen butter onto the flour and mix (omit this stage if using ready made pastry).
- (If using ready made pastry proceed from here)Roll out to form two squares 2 mm thick, slightly larger than the base of the tin (as the pastry will shrink when cooked) and place on a baking sheet lined with non-stick baking paper or parchment. Prick with a fork.
- Bake the two pastry squares at 180oC, 350oF, gas mark 4 for around 10 to 15 minutes or until the pastry is cooked and a slightly golden colour.
- Trim the edges to form a square the size of the tin.
To prepare the custard
- (If you are using custard powder follow the instructions on the tin to prepare a thick custard and skip the steps in this section).
- Break the eggs into a bowl, sieve the cornflour into the eggs and whisk.
- Add the cream, caster sugar and vanilla extract and whisk again.
- Heat over a low heat, stirring continuously until it starts to bubble and thicken. Heat for a further 2 minutes stirring continuously.
- Remove from the heat and transfer to a bowl to cool.
To assemble
- (See photos in post)
- Place one of the squares of cooked pastry in the base of the lined tin.
- Spread the custard over the pastry base.
- Place the second square of cooked pastry over the top of the custard and press gently to make sure it is level.
- Mix the icing sugar with water to make a fairly thick paste. Spread the icing evenly over the upper sheet of pastry.
- Place in the fridge to set for a minimum of 4 hours but ideally overnight.
- Carefully remove from the tin, place on a board and cut into individual custard slices.
Notes
To serve
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- Vanilla slices are typically served cold, on their own as a dessert, snack or as a teatime treat.
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- The vanilla slices can be stored in the fridge for 2 to 3 days.
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- They are not suitable for freezing.
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- When lining the tin make sure the parchment paper extends above the tine to make it easier to lift out.
- Make sure the custard has set before cutting into slices.
- Use a serrated knife to cut into slices.
- Cut through the upper layer of pastry first and clean the knife each time before re-using it.
Nutrition
Calories: 377kcalCarbohydrates: 51gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 144mgSodium: 106mgPotassium: 74mgFiber: 0.4gSugar: 38gVitamin A: 660IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
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