Description
Mouthwatering custard slice elevates classic dessert with silky layers of creamy goodness. Sweet pastry and velvety custard create a delightful treat you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients (Pastry and Filling):
- 225 grams (8 ounces) plain flour
- 200 grams (7 ounces) butter, chilled and cut into cubes
- 500 milliliters (18 fluid ounces) milk
- 4 egg yolks
- 1 vanilla pod
- 100 grams (3.5 ounces) caster sugar
- 40 grams (1.5 ounces) cornflour
Thickening and Binding Ingredients:
- 12 teaspoons salt
- 140–160 milliliters (5–5.5 fluid ounces) water
- 40 grams (1.5 ounces) butter
Topping and Decoration:
- 200 grams (7 ounces) icing sugar
- 5 teaspoons water
- 50 grams (2 ounces) dark chocolate, melted
Instructions
- Prepare the pastry dough by combining flour and salt, then incorporate butter in two stages – first a third, then the remaining chunks.
- Gradually introduce water to form a cohesive dough, ensuring even hydration.
- Transform the dough into a rectangular shape, executing a precise tri-fold technique, then refrigerate for 10 minutes to relax gluten.
- Repeat the roll-fold-chill process three additional times to develop flaky, layered pastry.
- Create custard base by whisking egg yolks with sugar and cornflour until smooth and pale.
- Gently warm milk with vanilla, then gradually stream into yolk mixture while continuously whisking to prevent curdling.
- Return custard to pan, cooking over medium heat until thickened and coating the back of a spoon, approximately 3-5 minutes.
- Incorporate butter into custard, creating a luxurious texture, then refrigerate to cool completely.
- Preheat oven to 220C (425F), preparing baking trays with parchment paper.
- Divide pastry into two equal portions, rolling each to precise 20cm x 8in x 5mm dimensions, then chill to maintain structure.
- Bake pastry sheets until golden brown and crisp, approximately 15-20 minutes, then allow complete cooling.
- Assemble dessert by positioning first pastry layer in serving tin, spreading custard evenly across surface.
- Carefully place second pastry sheet atop custard, creating a elegant layered presentation.
- Prepare glossy icing by mixing powdered sugar with water until smooth.
- Drizzle icing across top layer, creating an elegant finish.
- Optional: Pipe delicate chocolate lines and feather with toothpick for decorative effect.
- Refrigerate until fully set, then slice into precise portions and serve chilled.
Notes
- Butter Temperature Matters: Keep butter cold and in small chunks for a flakier, more delicate pastry texture that melts in your mouth.
- Gentle Milk Heating: Warm milk slowly and steadily to prevent scorching, ensuring a smooth, silky custard without lumps.
- Pastry Chilling Technique: Frequent chilling between roll and fold stages helps develop those gorgeous, delicate layers that create incredible crispness.
- Gluten-Free Adaptation: Substitute regular flour with a gluten-free blend to make this dessert accessible for those with wheat sensitivities, maintaining similar texture and taste.
- Prep Time: 60 mins
- Cook Time: 15 mins
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 340
- Sugar: 25 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg