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Classic Vanilla Slice Recipe

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3.8 from 4 reviews

Classic Vanilla Slice is a delightful layered dessert featuring crisp buttery puff pastry filled with a rich, creamy vanilla custard. This recipe combines flaky baked pastry sheets with a silky homemade custard made from egg yolks, sugar, milk, and vanilla bean paste, chilled to perfection for a smooth and luscious finish. Perfect for an elegant afternoon treat or special occasion dessert.

Ingredients

Pastry

  • 2 sheets butter puff pastry (frozen, see notes)

Vanilla Custard

  • 110 g caster sugar
  • 50 g corn starch (corn flour)
  • 8 egg yolks (room temperature)
  • 750 g whole milk (warmed)
  • 14 g vanilla bean paste
  • 125 g unsalted butter (chilled and cubed)

Finishing

  • 50 g powdered sugar to dust

Instructions

  1. Preheat and Prepare Pastry: Preheat a fan-forced oven to 180°C (355°F) or 200°C (390°F) if not using fan. Line two flat baking trays with baking paper for easy handling and baking of puff pastry sheets.
  2. Thaw and Dock Pastry: Lay frost-backed puff pastry sheets on lined trays to thaw slightly. Use a fork to prick holes all over both sheets to prevent puffing up excessively. Cover each sheet with baking paper and another flat tray to keep them flat while baking.
  3. Bake Pastry Sheets: Bake in the preheated oven for 40 minutes if fan-forced, or 50 minutes without fan, until golden and crispy. Check doneness at 30 minutes as ovens vary. Remove and let cool completely at room temperature.
  4. Trim Pastry to Size: Using an 8-inch square baking tin as a template, gently score and trim both baked pastry sheets to fit the tin base and lid, ensuring neat edges. Use a serrated knife and ruler for accuracy if desired.
  5. Mix Dry Custard Ingredients: In a large heatproof bowl, whisk together caster sugar and corn starch. Add egg yolks, whisk until smooth and combined. Set aside.
  6. Heat Milk: Warm whole milk in a large non-stick saucepan over low heat, stirring occasionally. Remove from heat once small bubbles appear around edges.
  7. Temper Egg Mixture: Gradually add about 1/4 cup of hot milk to egg mixture, whisking constantly to prevent curdling. Slowly add more milk until about half is incorporated, then add the remaining milk and whisk until combined.
  8. Cook Custard: Return mixture to the saucepan and cook over medium heat, stirring continuously. Mixture will thicken within 3–4 minutes. Once it starts bubbling and steaming, stir for an additional 3 minutes. Remove from heat and stir in vanilla bean paste until combined.
  9. Add Butter: While custard is hot, add chilled cubed butter in four batches, stirring well between each addition to melt butter slowly and maintain smoothness.
  10. Assemble Vanilla Slice: Line a baking tin with baking paper or double plastic wrap with overhang. Place the smaller pastry sheet at the bottom. Pour custard through a sieve onto the pastry to ensure smoothness and spread evenly with a spatula.
  11. Top and Chill: Place the second pastry sheet on top of the custard layer, cover with baking paper or plastic wrap, and refrigerate for a minimum of 5 hours or overnight for best results to set completely.
  12. Cut and Serve: Lift the chilled vanilla slice from the tin using the paper overhang onto a chopping board. Using a sharp serrated knife, gently score the pastry top guided by a ruler, then cut fully through all layers in one motion, cleaning the knife between cuts. Dust the top lightly with powdered sugar before serving.

Notes

  • Use frozen puff pastry for best results and thaw slightly before baking.
  • Pricking holes in pastry prevents large air pockets and ensures even baking.
  • Adding butter in batches while custard is still hot helps maintain creamy texture without splitting.
  • Chilling for at least 5 hours (preferably overnight) allows custard to set firmly for clean slicing.
  • Use a sharp serrated knife and wipe clean between cuts to keep slices neat.
  • Vanilla bean paste enhances natural vanilla flavor compared to extract.

Find it online: https://dishcooks.com/classic-vanilla-slice-recipe/