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
- 1Preheat 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.
- 2Place 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.
- 3Trim 1cm from 2 sides of pastry so that it fits cake pan – use it as a guide.
- 4Line base of pan with 1 sheet of pastry.
- 5In 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.
- 6Remove from heat. Stir in chocolate, butter, then yolks and vanilla. Pour custard over pastry into pan, smoothing surface.
- 7Top with remaining trimmed pastry sheet. Press down gently. Chill for 1 hour.
- 8Meanwhile, 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.