Recipe

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.

  • 20 mins preparation
  • 20 mins cooking
  • 1 hr marinating
  • Makes 16
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Ingredients

Quick chocolate custard slice
  • 2 sheets puff pastry, thawed
  • 1 cup caster sugar
  • 1/2 cup cornflour
  • 1/2 cup custard powder
  • 1/4 cup cocoa
  • 3 cup milk
  • 300 millilitre tub thickened cream
  • 100 gram dark chocolate, finely chopped
  • 60 gram butter, chopped
  • 2 egg yolks
  • 2 teaspoon vanilla bean paste
Chocolate ganache
  • 1/3 cup thickened cream
  • 200 gram dark chocolate, chopped
  • 2 x 50g snickers bar, sliced

Method

Quick chocolate custard slice
  • 1
    Preheat oven to 220°C. Lightly grease a 23cm square cake pan. Line base and sides with baking paper, allowing paper to extend 2cm over the edge.
  • 2
    Place each pastry sheet on a lined oven tray. Bake for 10-12 minutes, until puffed and golden. Cover with a tea towel and gently flatten pastry with hands.
  • 3
    Trim 1cm from 2 sides of pastry so that it fits cake pan – use it as a guide.
  • 4
    Line base of pan with 1 sheet of pastry.
  • 5
    In a medium saucepan, combine sugar, cornflour, custard powder and cocoa. Pour in little combined milk and cream, stirring to a smooth paste. Gradually add remaining milk mixture, stirring until smooth. Cook, stirring on low heat until boiling, then simmer for 3 minutes until very thick and smooth.
  • 6
    Remove from heat. Stir in chocolate, butter, then yolks and vanilla. Pour custard over pastry into pan, smoothing surface.
  • 7
    Top with remaining trimmed pastry sheet. Press down gently. Chill for 1 hour.
  • 8
    Meanwhile, to make chocolate ganache; in a small saucepan bring cream to a simmer. Place chocolate in a heatproof bowl and pour over cream. Stir until smooth. Spread over pastry, then sprinkle with snickers.

Notes

Line base and 2 sides using 1 strip of paper. Repeat with remaining 2 sides. These will act as levers when removing slice from pan. This is best made the day before serving.

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