Baking

18 creamy custard slices

There's something so comforting about these creamy custard treats.
coffee slice with chocolate glaze

Master a homemade custard to use in one of these creamy custard desserts for a crowd-pleasing treat the whole family will adore. There’s everything from a classic French mille feuille to the Australian vanilla slice recipe to enjoy.

Serve these silky custard slices up for morning tea – they’ll satisfy your sweet cravings in no time!

Looking for more slice recipes?

01

Mille feuille with almonds and raspberries

Mille feuille with almonds and raspberries

Mille-feuille, pronounced meal-fwee, translates as “thousand leaves”, and refers to puff pasty used in multi-layered sweet or savoury dishes. We’ve adapted the classic dessert version here by layering fillo pastry with almonds and honey.

chocolate and vanilla napoleon

02

Chocolate and vanilla napoleon

Chocolate and vanilla napoleon

The mille-feuille, or vanilla slice, or custard slice, is known as the Napoleon. It is a French pastry whose exact origin, despite its noble name, is unknown. It’s also quite delicious.

coffee slice with chocolate glaze

03

Coffee slice with chocolate glaze

Coffee slice with chocolate glaze

Coffee slice filled with delicious coffee-infused custard topped with a glossy dark chocolate glaze.

04

Gluten-free very lemony bars

Gluten-free very lemony bars

With a touch of coconut and almond, these very lemony bars are a delightfully tangy treat that are the perfect treat with added zing.

Lemon meringue slice

05

Lemon meringue slice

Lemon meringue slice

The flavours and texture of lemon meringue pie are firm favourites with many, this slice version makes serving the slice to many much easier.

TANGY LEMON Squares

06

Tangy lemon squares

Tangy lemon squares

Give your afternoon tea some added zing.

Vanilla slice

07

Vanilla slice with passionfruit icing

Vanilla slice with passionfruit icing

The classic vanilla slice needs no introduction. Here, we’ve paired the layers of pastry and custard with a bright passionfruit icing for a zesty twist.

mango and coconut custard slice

08

Mango and coconut custard slice

Mango and coconut custard slice

Sweet, juicy mango pieces are swirled through a brilliant creamy coconut custard in this divine Summery slice. Serve topped with flaked almonds for extra crunch, it’s a flavour and texture sensation that’ll keep you wanting more!

chocolate vanilla custard slice

09

Quick chocolate custard slice

Quick chocolate custard slice

Creamy custard slices are guaranteed to be a hit at any occasion, and this sweet chocolate recipe is the one to try next! We’ve added an extra layer of indulgence with a rich dark chocolate ganache on top.

coconut rose custard

10

Coconut rose custard

Lightly perfumed with rose water, sprinkling long strips of lime zest over this baked coconut custard tart makes it even more aromatic.

Raspberry Custard Pastries

11

Raspberry custard pastries

Raspberry custard pastries

passionfruit custard slice

12

Passionfruit custard slice

Passionfruit custard slice

For this slice recipe you can buy passionfruit pulp from the supermarket, or, if you have an abundance of fresh passionfruit, this is a great way to put them to good use.

rhubarb custard slice

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Rhubarb custard slice

Rhubarb custard slice

14

Galaktoboureko – Greek custard pie

Galaktoboureko – Greek custard pie

You’ll just love this traditional Greek dessert.

French vanilla slice

15

French vanilla slice

French vanilla slice

Creamy vanilla custard and layers of light pastry dusted with icing sugar – a piece of French vanilla slice is a perfect afternoon treat, especially with a cup of good coffee on the side.

custard slice recipes

16

Strawberry custard slice

Strawberry custard slice

Lavender fillo MILLE FEUILLE

17

Lavender fillo mille feuille

Lavender fillo mille feuille**

lemon curd and blueberry mille feuille

18

Lemon curd and blueberry mille feuille

Lemon curd and blueberry mille feuille

A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.

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