Custard Slice / Vanilla Slice / Vlaskywe

This delicious pastry goes by many names. Never mind the title, this smooth, thick custard dotted with vanilla, sandwiched between flaky, puff pastry is always a super special treat!

I like using an all butter, flaky puff pastry (store-bought). One sheet of the ready rolled pastry brand I use fits a 20cm square tin when I cut the rectangular sheet in half (after baking). You can use a different size tin or dish to fit the size or shape of pastry you prefer using. To finish, simply dust with icing sugar or for a sweeter finish, make a glaze using 165g (1 cup) icing sugar, 15 - 30ml (1 - 2 tablespoons) hot water, lemon juice or passionfruit pulp.

Makes 12 - 24 slices (depending on their size) using a 20cm square tin

PASTRY

ready rolled puff pastry, 500g (thawed)

VANILLA CUSTARD FILLING

eggs, 3

caster sugar, 200g (250ml or 1 cup)

cornflour, 50g (80ml or 1/3 cup)

plain/cake/all-purpose flour, 20g (30ml or 2 tablespoons)

fine salt, 1.25ml (1/4 teaspoon)

full fat (full cream) milk, 1 litre

unsalted butter, 30g

vanilla pod, 1/2 pod (or 15ml/1 tablespoon vanilla bean paste)

TOPPING

icing sugar, to taste

To start, preheat the oven to 200°C (180°C fan).

Place the pastry on a baking tray lined with baking paper.

Place another baking paper sheet on top followed by another baking tray.

Bake for approximately 30 minutes until golden and cooked.

Remove from the oven and leave the pastry on the tray to cool (removing the top baking tray and paper).

To make the custard, pour the milk into a large saucepan.

Add the butter and scraped out seeds and empty vanilla pod (or vanilla bean paste).

Place over a medium heat to infuse and for the butter to melt.

Place the sugar and eggs in a large mixing bowl and whisk until pale.

Add the flour, cornflour and salt and whisk well until smooth.

Slowly add about a cup of the warmed milk mixture to the sugar and egg mixture, then whisk.

 Pour the egg mixture back into the saucepan and return it to the heat.

Cook the custard on a medium heat until it thickens and bubbles (you want to cook out all the cornflour and flour).

Cut the pastry in half (so that you have two squares) and trim to fit a 20cm square tin lined with baking paper (it helps to remove the slice for ease of slicing).

Place the first pastry square on the bottom of the tin.

Add the cooked custard on top.

Place the remaining square of pastry on top.

Refrigerate for a couple of hours (ideally overnight) until set.

Dust liberally with icing sugar.

Cut into slices or squares (a sharp, serrated knife works best in a gentle sawing motion).

Best kept stored in the fridge (the pastry will soften after a couple of days).