Mary Berry Custard Slice Recipe

Enjoy this easy Mary Berry Custard Slice, made with plain flour, butter, milk, caster sugar, and eggs. This creamy Custard Slice recipe is a dessert that takes about 2 hours to prepare and can serve up to 8 people.

Mary Berry Custard Slice Ingredients

For The Rough Puff Pastry

• 225g/8oz plain flour, plus extra for dusting
• ½ tsp salt
• 200g/7oz butter, chilled and cut into 1cm/½in cubes
• 140-160ml/5-5½fl oz water

For The Crème Pâtissière

• 500ml/18fl oz milk
• 1 vanilla pod, split down the middle and seeds scraped out
• 100g/3½oz caster sugar
• 4 free-range eggs, yolks only
• 40g/1½oz cornflour
• 40g/1½oz butter

For The Icing

• 200g/7oz icing sugar
• 5 tsp water
• 50g/2oz dark chocolate melted

How To Make Mary Berry Custard Slice

Prepare the dough:

1. In a large mixing bowl, combine the flour and salt, then rub one-third of the butter into the flour until it resembles fine breadcrumbs, ensuring an even texture.
2. Incorporate the remaining butter, leaving sizable lumps for texture, and gradually add water, stirring until a cohesive dough forms; adjust the amount of water as needed to achieve the right consistency.
3. Transfer the dough onto a floured surface and roll it out into a rectangle about 1 inch thick, then fold it in the style of a book fold—bottom third up and top third down.
4. After completing the fold, turn the dough 90 degrees; this is considered one complete turn.
5. Wrap the dough in cling film and place it in the refrigerator to chill for 10 minutes, then repeat the rolling, folding, and chilling process three more times to build layers.

Prepare the crème pâtissière:

1. Begin by heating the milk along with the vanilla pod and its seeds in a saucepan until it just reaches boiling, then remove from the heat immediately.
2. In a separate mixing bowl, whisk together the sugar, egg yolks, and cornflour until the mixture is smooth and free of lumps.
3. Gradually pour the hot milk into the egg mixture, continuously whisking to combine thoroughly and prevent curdling.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens into a smooth, creamy consistency.
5. Once thickened, remove from heat, stir in the butter, and cover the surface directly with cling film to avoid forming a skin; refrigerate until completely cool.

Bake the pastry:

1. Preheat your oven to 220°C (425°F, Gas Mark 7) and line two baking trays with parchment paper for easy removal.
2. Divide the chilled dough in half, roll out each piece into a thin rectangle about 20 cm x 8 in and 5 mm thick, then place in the refrigerator to chill for an additional 10-15 minutes.
3. Bake the pastry sheets in the preheated oven until they are firm and golden brown, about 15-20 minutes; remove from oven and allow them to cool on the trays.

Assemble the slices:

1. Prepare a 23 cm (9-inch) square baking tin by lining it with foil, then place one of the cooled pastry sheets at the bottom of the tin.
2. Spread the chilled crème pâtissière evenly over the bottom pastry layer, then carefully place the second pastry sheet on top.
3. Put the assembly into the refrigerator to chill while you prepare the icing.

Prepare the icing:

1. For the icing, sift the icing sugar and mix it with water until it forms a smooth, spreadable paste.
2. Evenly spread the icing over the top pastry layer, then drizzle the melted chocolate in parallel lines across the icing for decoration.
3. Using a toothpick, drag through the chocolate lines perpendicularly to create a beautiful feathered effect on the icing.
4. Chill the assembled custard slice in the refrigerator to set the icing firmly, then slice into eight equal pieces and serve chilled.

Recipe Tips

• Butter Temperature: To achieve flaky layers in your pastry, make sure the butter is very cold before you incorporate it into the flour.
• Even Rolling: Ensure your pastry sheets are evenly rolled out to avoid uneven baking; use a ruler for precision if necessary.
• Check Your Oven: Ovens vary, so start checking your pastry at the lower end of the recommended baking time to prevent over-browning.
• Crème Pâtissière Smoothness: For a lump-free crème pâtissière, whisk the egg mixture vigorously before heating and strain if needed.
• Icing Consistency: Adjust the icing consistency by adding water slowly; it should be thick enough to stay on the pastry but still spreadable.

What To Serve With Custard Slice

Serve your creamy Custard Slice with a scoop of raspberry sorbet, a side of mint-infused whipped cream, lemon zest sprinkled lightly over fresh berries, a delicate dusting of powdered sugar, or a drizzle of caramel sauce.

You can also pair it with a small glass of dessert wine or a cup of strong espresso for a delightful contrast.

How To Store Custard Slice

To Refrigerate: Wrap your Custard Slice tightly with cling film or store it in an airtight container to prevent it from absorbing other flavors in the fridge. It’s best consumed within 48 hours for optimal freshness.

To Freeze: Freezing is not recommended for Custard Slice as the crème pâtissière and icing may separate and become watery upon thawing, affecting the texture and taste.

Frequently Asked Questions

Can I use store-bought puff pastry instead of making it from scratch?

Yes, you can use store-bought puff pastry as a convenient alternative. Just ensure it’s thawed properly before rolling it out. Using pre-made pastry might alter the texture slightly, but it saves time and effort.

How long does it take for the crème pâtissière to thicken on the stove?

The crème pâtissière usually starts to thicken after 5 to 7 minutes of cooking on low heat. Constant stirring is crucial to prevent lumps and ensure a smooth consistency.

What is the best way to achieve the feathered icing effect?

To achieve the feathered effect on your icing, use a toothpick to drag through the parallel lines of melted chocolate. Move the toothpick back and forth perpendicular to the chocolate lines for the best results.

Mary Berry Custard Slice Recipe Nutrition Facts

Amount Per Serving

• Calories: 250 kcal
• Total Fat: 15g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 100mg
• Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars:15g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Blueberry Loaf Cake
• Mary Berry Coconut Pyramids