Forget lining up at the bakery for a piece of delectable vanilla slice, you can make this one at home (even without the now discontinued Arnott’s Lattice biscuits!) A true treat, no one can ever refuse this custard-filled dessert, try as they might, resistance is futile!
No Lattice biscuits are required!
Many of us home bakers have still not recovered from the (arguably unjustified) discontinuation of Arnott’s Lattice biscuits. They were the superstars of the vanilla slice world, pulled from our supermarket shelves back in 2021.
However, if we can calm our outrage for a second, we don’t actually need to give up on making vanilla slice recipes as a result. Used by bakeries all over, puff pastry is the original crunchy top for this slice – and it’s a cinch to do!
TIP: Buy a good quality frozen puff pastry for the best results. When it’s time to make the custard, have everything measured and close by so you can keep whisking as you add them in, and avoid the dreaded lumpy custard
Classic vanilla slice recipe
Serves: 16
Ingredients
For the slice
- 2 sheets of frozen puff pastry
- 220g caster sugar
- 90g cornflour
- 50g custard powder
- 750ml full-fat milk
- 250ml thickened cream (one that doesn’t contain gelatine!)
- 60g butter
- 2 tsp vanilla extract
- 3 large egg yolks
For the icing
- 225g pure icing sugar, sifted
- 40ml full-fat milk
- ½ tsp vanilla extract
Method
- Preheat the oven to 180°C (fan forced) and separate and defrost the puff pastry sheets.
- Line two large baking trays with baking paper and remove the plastic from the pastry and lay the pastry sheets on top. Place another sheet of baking paper and a baking tray on top of your pastry sheet to prevent the pastry from rising too much during baking. You want the pastry to be flaky but flat!
- Bake the pastry in the oven for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool completely.
- Line a 23cm square tin with foil or baking paper, extending it over the sides so you can use it as a handle to remove the vanilla slice when cool. Place one sheet of pastry in the base of the tin, top side down.
- Time to make the custard! Combine the sugar, corn flour and custard powder in a saucepan. Gradually add half the milk and whisk it until smooth. Add the rest of the milk, and cream and stir over medium heat until the mixture starts to boil and thicken. Allow it to boil, stirring constantly for one minute.
- Reduce heat to low, and add the butter and vanilla extract, whisking until the butter is melted. When the mixture is smooth and quite thick, remove the pan from heat, then whisk in egg yolks until thoroughly combined.
- Spread the vanilla custard over the pastry inside the tin (you can push it through a sieve if it’s a little lumpy), then place the second pastry sheet on top and allow it to cool. Pop it in the fridge for 6 hours or overnight before adding the icing.
- To make the icing: combine the icing sugar, vanilla extract and milk, mixing with a spoon or silicon spatula until smooth. Spread the icing evenly over the top layer of pastry.
- Cut into 16 pieces by gently scoring the top pastry sheet with a large, serrated knife, before gliding through to the bottom piece. YUM!
This vanilla slice recipe is from Queen Fine Foods, the people who know vanilla best! For more recipes and vanilla slice recipe tips, head to Queen Fine Foods.
