Strawberry custard slice
Dec 31, 1974 1:00pm- 20 mins cooking
- Makes 15 Item
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Ingredients
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
Method
Strawberry custard slice
- 1Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
- 2Combine milk and cream in medium saucepan. Split vanilla bean; scrape seeds into cream mixture, add bean. Bring cream mixture to the boil.
- 3Whisk 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.
- 4Meanwhile, blend or process flour, icing sugar and butter until crumbly. Add remaining egg yolk and enough of the water to make ingredients cling together.
- 5Knead 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.
- 6Preheat oven to 200°C/400°F.
- 7Bake base about 15 minutes or until browned lightly; cool.
- 8Spread custard over base; top with berries. Brush slice with jam; refrigerate 1 hour before cutting.