Vanilla Slice
Vanilla Slice
Is there actually anything better than a classic vanilla slice? This luscious recipe uses flaky, crisp layers of Carême All Butter Puff Pastry and velvety vanilla custard topped with a simple icing to create a decadent, quintessentially Australian dessert. Give them a try for your next bake — they’re so more-ish you won’t be able to stop at one! They’re the perfect sweet treat for brunch, lunch or afternoon tea (and everything in between)! To create our perfect pastry layers, we used a perforated puff pastry baking tray.
Servings
10
Prep time
Cook time
Recipe
Ingredients
- 2 × 375g packets Carême Butter
- Puff Pastry, defrosted
- 1⁄3 cup custard powder
- 90g cornflour
- 1 cup caster sugar
- 3 cups milk
- 1 cup thickened cream
- 50g unsalted butter
- 2 tsp vanilla extract
- 3 large egg yolks
- Icing
- 1½ cups pure icing sugar, sifted
- 1 tbsp milk
Method
- Preheat oven to 200°C fan-forced (220°C non-fan). Line a baking tray with baking paper. Trim each sheet of pastry to the size of a square 24cm×24cm baking tin.
- Place each sheet of pastry on a baking tray, lay another sheet of baking paper on top, then place a second baking tray over the baking paper. Bake in the oven for 15 mins.
- Reduce oven temperature to 180°C fan-forced (200°C non-fan) and bake for a further 10 mins or until the pastry is golden brown. Remove from the oven and set aside to cool completely.
- Line a 24cm high-sided square tin with baking paper and aluminium foil, ensuring the lining extends up over the sides of the tin (so you can use it as a handle to remove the vanilla slice once set). Place 1 piece of baked pastry in the base of the tin and set aside.
- In a medium saucepan (off the heat), combine the custard powder, cornfl our and sugar, whisking until well combined. While whisking, add half the milk, whisking until smooth, then add the remaining milk and all the cream, whisking until well combined. Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil and begins to thicken (15-20 mins). Cook for a further 2-3 mins or until the mixture is very thick and coats the back of a wooden spoon.
- Turn the heat down to low. Add the butter and vanilla extract, whisking until the butter has melted.
- Remove from heat, add egg yolks and whisk again until well combined. Working quickly, pour the custard mixture into the prepared tin over the top of the pastry and level it with an offset spatula or spoon. Place the second piece of pastry on top. Set aside to cool at room temperature before transferring to the refrigerator to set overnight.
- The next day, combine the icing sugar and milk in a bowl, whisking until well combined. Pour the icing on top of the vanilla slice, then set aside until the icing is completely set.
- When you’re ready to serve, remove the slice from the tin (using the lining as a handle) and slice into 10 equal pieces.
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