Prep
15 minBake
30-35 minsServes
6-8Difficulty
Medium About
Indulge in this delightful Vanilla Slice, a perfect blend of crispy puff pastry, creamy custard, and nutty almond flavours.
Heat the oven to 200c/180fan/Gas6. Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with icing sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. Bake for 30/35 minutes until a crispy golden brown.
Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.
Put the gelatine in a bowl of cold water to soften.
Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod, remove the gelatine form the water and whisk into the custard and heat for a further minute.
Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down. Spread over the custard evenly. Trim the other square into eight 10cm x 5cm rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight in the refrigerator.
To serve, lift the slice from the tin and cut all the way through where the top pieces are cut. The slices can be cut in half if required. Dust the slices with icing sugar and serve with fresh raspberries. Enjoy!
Good job, now enjoy!
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