Mary Berry Custard Slice Recipe

Mary Berry’s Custard Slice is made with plain flour, butter, milk, vanilla pod, caster sugar, egg yolks, cornflour, and dark chocolate. This delicious Custard Slice recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 8 people.

Ingredients Needed

For the Rough Puff Pastry:

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

For the Crème Pâtissière:

• 500ml/18fl oz milk
• 1 vanilla pod (split and seeds scraped)
• 100g/3½oz caster sugar (superfine sugar)
• 4 free-range egg yolks
• 40g/1½oz cornflour (cornstarch)
• 40g/1½oz butter

For the Icing:

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

How To Make Custard Slice

1. Make the Pastry: In a bowl, mix the flour and salt. Rub in a third of the butter until it resembles breadcrumbs. Roughly rub in the remaining butter, leaving lumps. Gradually add water until the pastry binds. On a floured surface, roll into a rectangle about 2.5 cm/1 in thick. Fold the bottom third of the pastry up onto the middle third, then fold the top third down. Wrap in cling film and chill for 10 minutes.
2. Repeat the Turns: Roll out the pastry again and repeat the folding process two more times, chilling in between each time.
3. Make the Crème Pâtissière: Heat the milk with the vanilla pod and seeds until boiling, then remove from heat. Whisk the sugar, egg yolks, and cornflour in a bowl. Gradually whisk in the hot milk, then return to the pan. Cook over a gentle heat, stirring continuously, until thickened. Pass through a sieve, stir in the butter until melted, cover, and chill.
4. Bake the Pastry: Preheat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment. Roll out the pastry into two 20cm/8in squares, 5mm/¼in thick. Chill for 10-15 minutes. Bake for 10-15 minutes until golden and crisp. Set aside to cool.
5. Assemble the Slice: Line a 23cm/9in square baking tray with foil, leaving extra for lifting. Place one pastry sheet in the bottom of the tray, reserving the prettier piece for the top. Spread the crème pâtissière evenly over the pastry, then place the second sheet on top. Refrigerate while making the icing.
6. Make the Icing: Sift the icing sugar into a bowl and stir in the water until smooth. Transfer the melted chocolate into a piping bag. Spread the icing over the top pastry, draw lines with chocolate, and feather with a toothpick. Place back in the fridge to set.
7. Serve: Cut into eight pieces and carefully lift out using the foil. Place on a serving platter and enjoy!

Recipe Tips

• Chill Everything: Keep the butter and water for the pastry very cold. This helps the pastry be flaky.
• Be Gentle with the Pastry: Don’t mix or roll the dough too much. This keeps the pastry from getting tough.
• Sift the Custard: Use a sieve for the crème pâtissière to remove lumps and make it smooth.
• Cool the Pastry Completely: Let the baked pastry sheets cool down before putting them together. This stops the custard from melting.
• Let It Set: After icing the slice, chill it in the fridge for at least an hour. This makes the icing firm and helps you cut cleaner slices.

How To Store Leftovers?

First, let the leftover Custard Slice cool until it reaches room temperature. Then, cover it with cling film or place it in an airtight container. Store it in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 slice (1/8 of the recipe)

• Calories: 246
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 89mg
• Sodium: 105mg
• Potassium: 113mg
• Total Carbohydrate: 26g
• Dietary Fiber: 0.5g
• Sugars: 9g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Chicken Liver Pate
• Mary Berry Farmhouse Loaf Recipe
• Mary Berry Yoghurt Cake Recipe
• Mary Berry Homity Pie Recipe