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Custard Slice

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A classic custard slice with flaky puff pastry, silky stovetop custard, and a signature swirled icing. The layers set beautifully after chilling, giving clean slices and an irresistibly nostalgic flavour.

Ingredients

2 sheets flaky puff pastry, defrosted

2/3 cup custard powder

2/3 cup sugar

2 tsp vanilla essence

1 L milk

1 egg

50 g butter

Icing

2 cups icing sugar

25 g butter, softened

4–5 Tbsp hot water

1 Tbsp cocoa

Instructions

  1. Preheat oven to 220°C fan bake. Line a 21 cm square tin with baking paper up the sides.
  2. Place pastry sheets on a lined tray, prick with a fork, and bake for 8 minutes. Press flat using another tray, bake 8 more minutes, press again, then cool.
  3. For the custard: In one bowl, whisk custard powder, sugar, vanilla, and 1/2 cup milk until smooth. In a second bowl, whisk the egg with another 1/2 cup milk.
  4. Heat remaining 3 cups milk in a saucepan over medium heat. Add the custard mixture, bring to a boil, then simmer for ~5 minutes, stirring until thickened.
  5. Add egg mixture and butter; stir for 2 minutes more. Let cool slightly.
  6. Trim pastry to fit tin. Place one sheet inside, pour custard on top, and spread evenly. Add second pastry sheet and press gently.
  7. For the icing: Mix icing sugar, softened butter, and hot water to a smooth white icing. Reserve 3 Tbsp, mix with cocoa to make chocolate icing. Spread white icing over the slice. Pipe thin lines of chocolate icing across and drag a skewer through them in alternating directions to create a feathered pattern.
  8. Chill for at least 5 hours or overnight. Slice cold with a sharp serrated knife.

Notes

Pressing the pastry while baking ensures flat, even layers.

Homemade custard sets firmer than store-bought for cleaner slices.

Chill fully—overnight is best—for neat cutting.

Flavour variations: almond essence, lemon icing, or coconut topping.

Nutrition

Find it online: https://chocolatecoveredamy.com/custard-slice/