Vanilla Slice (Aussie Custard Slice)
Thick vanilla custard between two crisp layers of puff pastry, topped with sweet passionfruit icing, the bakery classic.
- Time1 hr 30
- LevelMedium
- Costabout £0.43 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Lay each pastry sheet on its own lined baking tray, prick all over with a fork, then lay baking paper and a second tray on top to keep them flat.
- 2
Bake for 25 minutes, removing the top trays and paper for the last 5 minutes, until deep golden and crisp. Cool completely.
25 min - 3
Whisk the egg yolks, sugar and cornflour with a splash of the milk in a bowl until smooth.
- 4
Heat the rest of the milk and the cream until steaming. Pour onto the yolk mix, whisking, then return it all to the pan.
- 5
Cook on a medium heat, whisking constantly, for 4 to 5 minutes until very thick and bubbling. Stir in the vanilla. Cool for 10 minutes with cling film touching the surface.
5 min - 6
Trim one pastry sheet to fit a lined 20 cm square tin and press it into the base. Spread the custard on top, then lay the second sheet over it. Chill for 2 hours until firm.
120 min - 7
Mix the icing sugar with the passionfruit pulp, adding a few drops of water if needed, to make a thick icing. Spread over the top, let it set, then cut with a sharp serrated knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.