Recipe by Devondale Farmer: Margaret Gledhill. This sweet and nostalgic custard slice pastry recipe uses a rich custard to create the nostalgic taste of custard slice Aussies crave.
On a biscuit tray, place pastry between 2 sheets of greaseproof paper and place another biscuit tray on top to keep the pastry from rising. Bake the pastry sheets in a moderate oven for 15-20 minutes or until golden brown
In a large saucepan, warm the milk, butter and sugar over a medium heat until the butter is melted. Blend the cornflour and custard powder in extra milk until smooth and pour into the saucepan
Turn the heat to high and bring the custard to a boil, stirring continuously to ensure no lumps form
When the custard is thick and smooth, remove the saucepan from the heat and stir in the egg and vanilla
Line the base of a 23cm square cake tin and place one sheet of the pastry on the base. While the custard is still hot, pour over the base
Place the other sheet of pastry on top of the custard, pressing down firmly. Set aside to cool slightly. Refrigerate until the custard is firm
Icing
Combine sifted icing sugar with softened butter, vanilla essence and 1-2 tbsp hot water in a bowl. Mix well until it forms a spreadable consistency
Spread over slice and cut into squares
Tips & Hints:
Cut the baking paper larger than the tin so that you have an overhang making it easier to remove the slice once set. Ice the slice with a vanilla icing and cut into squares whilst still in the tin.
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