Description
Enjoy a creamy and decadent Custard Slice with a flaky pastry base, filled with rich custard and topped with whipped cream. This delightful dessert is perfect for impressing guests at any gathering!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup heavy cream
- 1/4 cup additional powdered sugar for dusting
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of softened unsalted butter, 1/4 cup of powdered sugar, and 1/4 teaspoon of salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add 1 large egg to the mixture and stir until it forms a dough. If the dough is too crumbly, you can add a teaspoon of cold water to help it come together.
- Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- In a medium saucepan, combine 1 cup of milk, 1/2 cup of granulated sugar, and 2 tablespoons of cornstarch. Whisk together until smooth and there are no lumps.
- Place the saucepan over medium heat and continue to whisk constantly until the mixture thickens and starts to bubble, about 5-7 minutes.
- Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract (if using). Allow the custard to cool slightly.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
- Transfer the rolled-out dough to a greased 9×9 inch baking dish, pressing it gently into the corners and up the sides. Trim any excess dough.
- Prick the bottom of the pastry with a fork to prevent puffing.
- Bake the pastry for about 15-20 minutes, or until lightly golden brown. Let it cool completely in the baking dish.
- Pour the slightly cooled custard filling into the baked pastry shell, spreading it evenly.
- In a separate bowl, whip 1/4 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the custard filling.
- Pour the whipped custard mixture back into the pastry shell, smoothing the top.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
- After the custard slice has set, dust the top with 1/4 cup of powdered sugar before serving.
Notes
- For a richer flavor, consider using vanilla bean paste instead of extract.
- You can substitute the almond extract with additional vanilla extract if preferred.
- Ensure the custard is completely cooled before folding in the whipped cream for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes