Mary Berry Custard Slice is made with vanilla pod, butter, milk, plain flour, caster sugar, corn flour, egg yolks, and dark chocolate. So this delicious Custard Slice recipe ends up as a tasty dessert that takes probably 45 minutes to prepare and can serve up to 6-8 people.
Ingredients Required
Rough Puff Pastry
- 225g/8oz all-purpose flour, plus extra which will be for dusting
- ½ tsp salt
- 200g/7oz butter (chilled & cut into 1cm/½in cubes)
- 140-160ml/5-5½fl oz water
Pastry Cream
- 500ml/18fl oz milk
- 1 vanilla pod (split and seeds scraped)
- 100g/3½oz caster sugar (superfine sugar is mandatory)
- 4 egg yolks
- 40g/1½oz cornstarch
- 40g/1½oz butter
For the Icing
- 200g/7oz icing sugar
- 5 tsp water
- 50g/2oz dark melted chocolate
Making Of Custard Slice
Step 1:
Pick a bowl, mix the flour and salt in it. Rub in a third of the butter until it looks like breadcrumbs. Roughly rub in the left over butter, leaving lumps. Patiently add water until the pastry binds. On a floured surface, roll into a rectangle about 2.5 cm/1 in thick, which will help in making the shape look good. Following this fold the bottom third of the pastry up onto the middle third, then fold the top third down. Wrap in cling film and make sure to chill it for 10 minutes.
Step 2:
Now roll out the pastry again and repeat the folding process two more times, chilling in between each time. Repeating this process will help a lot which you will see.
Step 3:
Heat the milk with the vanilla pod and seeds until its boiling, then remove from heat. Whisk the egg yolks, sugar and corn flour in a bowl. Patiently whisk in the hot milk, then return to the pan. Cook over a gentle heat, stirring continuously, until its completely thick. Pass through a strainer, stir in the butter until melted, cover, and chill.
Step 4:
Preheat the oven to 425F/220C/Gas 7. Line two baking trays with bakery paper. Roll out the pastry into two 20cm squares, 5mm/¼in thick. Chill for 10-15 minutes. Bake for 10-15 minutes until golden and completely crispy according to your desire. Set aside to cool.
Step 5:
Line a 23cm square baking tray with foil, leaving extra space for lifting. Place one pastry sheet in the bottom of the tray, holding the prettier piece for the top. Spread the pastry cream evenly over the pastry, then place the second sheet on top. Make sure to refrigerate while making the icing.
Step 6:
Shift the icing sugar into a bowl and stir in the water until its smooth. Now transfer melted chocolate into a piping bag. Evenly spread the icing over the top pastry, draw lines with chocolate, and feather with a toothpick as you like. Place back in the refrigerator until its set.
Step 7:
When its ready for serving, carefully remove it from the tray. Leave to rest at room temperature for 15-20 minutes, dust with icing sugar, then cut into eight equal portions. Best eaten on the same day, but the slices can be kept in the fridge for two days.
Tips Which Should Be Considered
- Find The Best Tin For Custard Slices: The Silverwood 20cm square brownie tray has a removable bottom and straight sides. Which will be a good selection to upgrade and improve your cooking experience.
- Everything Must Be Chill : Keep the water and butter for the pastry cold. Because following this tip can help the pastry to be flaky.
- You Should Be Gentle with the Pastry: Mixing the dough to some extent can be done but mixing or rolling the dough too much can result in keeping the pastry tough, which will ruin your work.
- Sifting the Custard: Using a strainer for sifting the pastry cream to remove lumps and make it smooth.
- Cooling the Pastry Completely: Pastry sheets must be cool down before putting them together. This stops the custard from melting and creating a mess.
- Let It Set: After icing each slice, chill it in the fridge for at least an hour. This makes the icing solid and helps you cut cleaner slices.
Storing Leftovers
First, let the leftover Mary Berry Custard Slice cool until it reaches room temperature. Then, cover it up with the cling film or place it in a container make sure its airtight . Store it in the fridge for up to 3 days.
Vanilla slice only keep for a couple of days: Because of the custard filling, if you are doing this for sort of vanilla slice which is a thick sliceable custard sandwiched between sheets of puff pastry. The yolks are the ingredient to blame, as they contain harmful enzyme which breaks down starch. When the mixture boils, This enzyme is usually deactivated. But that’s not something great for a custard, so that’s usually cooked at a slightly lower temperature. So some of those enzymes remain. As the days pass, your custard will begin to dissolve these enzymes, making your slice a slush. Which will end up in form of harmful disease for you.
Nutritional information
Serving: 1 slice
Calories: 246
Total Fats: 14g
Saturated Fats: 8g
Cholesterol: 89mg
Potassium: 113mg
Dietary Fiber: 0.5g
Sodium: 105mg
Total Carbohydrate: 26g
Sugars: 9g
Protein: 3g
Nutritional Food Its Very Important To Be considered.
Conclusion
Sandwich creamy vanilla custard between two layers of crispy puffy pastry in these golden slices. A great patisserie addition to an afternoon tea. Tea-time becomes great because of this delicate custard sandwiched in crispy and flaky pastry. For the traditional bakery look, top with icing made as shown in recipe and also cherish it with a chocolate drizzle. So what are you waiting for if you haven’t tried this recipe till now. Make this amazing Mary Berry Custard Slice Recipe which will be appreciated by you friends and family member. So now this is the perfect time to gather the ingredients given the recipe and start making this delicious recipe and create timeless memories.
Make sure to read the storing instruction as it can only be stored for up to three days.
Hope you will make and enjoy this recipe.
