This Classic Vanilla Slice is a timeless dessert that proves simple ingredients can create something truly special. With layers of crisp, buttery puff pastry and a thick, silky vanilla custard at the center, every bite is rich, smooth, and perfectly balanced. Finished with a light dusting of powdered sugar, it is an elegant dessert that never goes out of style.
Why You’ll Love This Recipe
This recipe delivers a bakery-style vanilla slice with clear layers and a custard that holds its shape beautifully when sliced. The custard is deeply flavored with real vanilla and enriched with egg yolks for a luxurious texture. The puff pastry stays crisp, creating a wonderful contrast to the creamy filling. It is a great make-ahead dessert and perfect for entertaining, celebrations, or whenever you want a classic crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pastry
2 sheets butter puff pastry, frozen
Vanilla Custard
110 g caster sugar
50 g corn starch
8 large egg yolks, room temperature
750 g whole milk
14 g vanilla bean paste
125 g unsalted butter, chilled and cubed
To finish
50 g powdered sugar, for dusting
Directions
Preheat the oven to 180°C fan-forced or 200°C conventional. Line two flat baking trays with baking paper.
Place the frozen puff pastry sheets onto the prepared trays and allow them to thaw slightly. Prick the surface of each sheet evenly with a fork. Cover each sheet with another piece of baking paper and place a second baking tray on top to keep the pastry flat while baking.
Bake for about 40 minutes for fan-forced ovens or up to 50 minutes for conventional ovens, until deeply golden and crisp. Remove from the oven and allow the pastry to cool completely at room temperature.
Once cooled, place an 8-inch square baking tin on top of one pastry sheet and gently trim it to size using a serrated knife. Repeat with the second pastry sheet.
To make the custard, add the caster sugar and corn starch to a large heatproof bowl and whisk to combine. Add the egg yolks and whisk until smooth.
Heat the milk in a saucepan over low heat until small bubbles appear around the edges, then remove from the heat. Gradually whisk about one quarter of the hot milk into the egg mixture to temper it, then slowly whisk in the remaining milk along with the vanilla bean paste.
Return the mixture to the saucepan and cook over medium heat, whisking constantly. After about 4 to 6 minutes, the custard will thicken. Once it begins to bubble, continue cooking and whisking for an additional 2 to 3 minutes to ensure it sets properly.
Remove from the heat and add the cold butter a few cubes at a time, whisking until fully melted and smooth.
Line the base and sides of the baking tin with baking paper, leaving some overhang. Place one pastry sheet in the bottom. Pour the hot custard through a sieve directly onto the pastry and smooth the top evenly. Place the second pastry sheet on top.
Cover and refrigerate for at least 5 hours, preferably overnight, until fully set.
To serve, lift the slice out using the paper overhang. Use a sharp serrated knife to gently score the top pastry, then cut straight down in one clean motion. Wipe the knife between cuts. Dust with powdered sugar just before serving.
Servings and timing
This recipe makes 9 generous slices.
Preparation time: 20 minutes
Cooking time: 40 minutes
Chilling time: 5 hours
Total time: approximately 6 hours
Variations
For a chocolate version, whisk 2 tablespoons of cocoa powder into the sugar and corn starch before adding the egg yolks, or stir 100 g melted dark chocolate into the hot custard after adding the butter.
For a citrus twist, add finely grated lemon or orange zest to the custard along with the vanilla.
For an iced top instead of powdered sugar, mix 150 g powdered sugar with a small amount of milk until spreadable and gently spread over the chilled slice before cutting.
Storage/Reheating
Store the vanilla slice in an airtight container in the refrigerator for up to 3 days. The pastry will remain crisp on the first day and soften slightly over time. This dessert is best enjoyed cold and does not require reheating.
FAQs
Why didn’t my custard set properly?
The custard must be cooked long enough to bubble and thicken fully. Once it starts boiling, continue cooking for at least 2 to 3 minutes while whisking.
Can I make this dessert a day ahead?
Yes, it is ideal to make it the day before serving, as overnight chilling gives the best texture.
Can I use regular puff pastry instead of butter puff pastry?
Yes, regular puff pastry works, but butter puff pastry gives a richer flavor and crisper texture.
Should the custard be cooled before pouring it onto the pastry?
No, the custard should be poured on warm so it settles evenly and sets properly as it chills.
Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute with the same amount of vanilla extract, though the flavor will be slightly less intense.
Why do I need to sieve the custard?
Sieving removes any small lumps and ensures the custard is perfectly smooth.
Can I freeze vanilla slice?
Freezing is not recommended, as the custard texture can change and the pastry may become soggy.
How do I get clean slices?
Use a sharp serrated knife, score the top pastry first, then cut in one smooth motion and wipe the knife between cuts.
What size baking tin should I use?
An 8-inch square baking tin works best for the given quantities.
Can I double the recipe?
Yes, you can double the recipe and use a larger baking tin, adjusting chilling time as needed.
Conclusion
Classic Vanilla Slice is a dessert that never fails to impress, combining crisp pastry with a luxuriously smooth vanilla custard. With careful preparation and a little patience during chilling, you are rewarded with neat slices and incredible flavor. Whether for guests or a special treat at home, this recipe is a true classic worth mastering.
This Classic Vanilla Slice features crisp layers of puff pastry filled with a rich, silky vanilla custard. Topped with a dusting of powdered sugar, it’s a timeless and elegant dessert perfect for any occasion.
Ingredients
2 sheets butter puff pastry, frozen
110 g caster sugar
50 g corn starch
8 large egg yolks, room temperature
750 g whole milk
14 g vanilla bean paste
125 g unsalted butter, chilled and cubed
50 g powdered sugar, for dusting
Instructions
Preheat oven to 180°C fan (200°C conventional). Line two flat trays with baking paper.
Place puff pastry sheets on trays. Prick all over with a fork, cover with baking paper, and top with a second tray to keep flat. Bake 40–50 minutes until golden and crisp. Cool completely.
Trim both pastry sheets to fit an 8-inch square tin.
In a heatproof bowl, whisk together caster sugar and corn starch. Add egg yolks and whisk until smooth.
Heat milk in a saucepan until just bubbling. Gradually whisk one-quarter into egg mixture to temper, then whisk in the rest along with vanilla paste.
Return to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling (about 6–8 minutes). Continue whisking for 2–3 more minutes.
Remove from heat. Add butter gradually, whisking until smooth. Strain custard through a sieve.
Line an 8-inch square tin with baking paper. Place one pastry sheet on the bottom. Pour warm custard on top and smooth out. Add second pastry sheet on top.
Cover and chill for at least 5 hours or overnight until set.
To serve, lift out using the paper. Score the top with a serrated knife, then slice cleanly. Dust with powdered sugar before serving.
Notes
Use vanilla extract if vanilla bean paste is unavailable.
Add lemon or orange zest for a citrus version.
Top with a simple icing instead of powdered sugar, if desired.
Allow custard to fully boil and bubble to ensure it sets properly.
