A Divine Vanilla Slice

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Imagine stumbling upon a quaint bakery in Melbourne, Australia, and discovering the divine vanilla slice. This recipe captures the essence of that experience, with a creamy filling nestled between crispy lattice biscuits and topped with smooth, sweet icing. It’s a journey through texture and taste, showcasing the simple elegance of well-crafted pastries. Let’s bring a piece of Australian culinary delight into your kitchen with this unforgettable dessert.

Prep Time

20 minutes

Cooking Time

40 minutes

Servings

This recipe serves 12.

Ingredients

  • Butter puff pastry: 2 sheets (about 320g or 11.3 oz)
  • Caster sugar: 150g (5.3 oz)
  • Corn starch: 40g (1.4 oz)
  • Egg yolks: 4 (large)
  • Whole milk: 500ml (17 fl oz)
  • Vanilla bean paste: 2 tsp
  • Unsalted butter: 50g (1.76 oz), plus extra for icing
  • Powdered sugar: 250g (8.8 oz), plus extra for dusting
  • Instant vanilla pudding mix: 100g (3.5 oz)
  • Custard powder: 50g (1.76 oz)
  • Vanilla essence: 1 tsp
  • Lattice biscuits: 24 biscuits
  • Cream: 300ml (10 fl oz)
  • Icing sugar (for icing): 100g (3.5 oz)
  • Milk (for icing): 2 tbsp
  • Essence (for icing): 1 tsp
  • Optional for topping: Shredded coconut, passionfruit icing, or mango puree

Method

  • Preheat your oven to 210°C (410°F). Line a baking tray with parchment paper and place one sheet of puff pastry on the tray. Bake for 15-20 minutes or until golden and puffed. Repeat with the second sheet. Let cool.
  • In a saucepan, mix corn starch, caster sugar, and milk over medium heat. Stir continuously until the mixture thickens. Remove from heat.
  • Whisk egg yolks and vanilla bean paste in a bowl. Gradually add to the milk mixture. Return to heat and cook for another 2-3 minutes, stirring constantly. Remove from heat and stir in unsalted butter. Let the custard cool, then refrigerate.
  • For the icing, mix icing sugar, softened butter, milk, and essence until smooth.
  • To assemble, place one sheet of cooked puff pastry at the bottom of a lined 24cm square cake tin. Spread the custard evenly over the pastry. Top with the second sheet of pastry. Spread the icing over the top layer. Refrigerate for 1 hour or freeze for 30 minutes.
  • Cut into 12 pieces and serve chilled.

This divine vanilla slice recipe is a perfect blend of textures and flavors, from the flaky puff pastry to the creamy custard filling, topped with a sweet icing. It’s a no-fuss dessert that’s sure to impress, bringing a touch of Australian bakery delight to your table. Enjoy this heavenly treat as a sophisticated dessert that combines simplicity with elegance.

Nutritional Information (Approx)

  • Calories: 450 kcal
  • Fat: 22g
  • Saturated Fat: 14g
  • Carbohydrates: 55g
  • Sugar: 34g
  • Protein: 5g
  • Sodium: 150mg
  • Cholesterol: 120mg

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