Strawberry custard slice

  • 20 mins cooking
  • Makes 15 Item
  • Print


Strawberry custard slice
  • 2/3 cup (160ml) milk
  • 1/2 cup (125ml) pouring cream
  • 1 vanilla bean
  • 4 egg yolks
  • 1/4 cup (55g) caster sugar
  • 2 tablespoon cornflour
  • 1 1/4 cup (185g) plain flour
  • 1/4 cup (40g) icing sugar
  • 125 gram unsalted butter, chopped coarsely
  • 2 teaspoon iced water, approximately
  • 250 gram strawberries, sliced thinly
  • 2 tablespoon raspberry jam, warmed, strained


Strawberry custard slice
  • 1
    Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Combine milk and cream in medium saucepan. Split vanilla bean; scrape seeds into cream mixture, add bean. Bring cream mixture to the boil.
  • 3
    Whisk 3 of the egg yolks, caster sugar and cornflour in small bowl until combined. Discard vanilla bean from cream mixture; gradually whisk hot cream mixture into egg mixture. Return to pan; cook, whisking, until custard mixture boils and thickens. Cool.
  • 4
    Meanwhile, blend or process flour, icing sugar and butter until crumbly. Add remaining egg yolk and enough of the water to make ingredients cling together.
  • 5
    Knead dough on floured surface until smooth. Press dough over base of pan; prick all over with a fork. Cover with plastic wrap; refrigerate 30 minutes.
  • 6
    Preheat oven to 200°C/400°F.
  • 7
    Bake base about 15 minutes or until browned lightly; cool.
  • 8
    Spread custard over base; top with berries. Brush slice with jam; refrigerate 1 hour before cutting.

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