- STEP 1
Heat the oven to 200C/180C fan/gas 6. Roll out 250g of the pastry on a sheet of baking parchment to about 25cm square. Scatter over half the almonds, then press them in very gently, dust with half the icing sugar and lay over a second sheet of baking parchment. Lift onto a baking sheet, and sit another baking sheet on top like a sandwich. Fill a few small tins with baking beans (or something similarly heavy and ovenproof, like uncooked rice). Bake for 30 mins, then have a quick peek – it will probably need another 5 mins to be well browned and crisp all over.
- STEP 2
Remove from the oven, take off the weights and top baking tray, then carefully lift off the top sheet of parchment and leave to cool. Repeat with the remaining pastry – you can do both sheets at once if you have enough baking sheets and tins, but they might not cook as evenly with two in the oven, so it is safer to do one at a time. Cool both completely.
- STEP 3
Put the gelatine in a bowl of cold water to soften, then put the remaining custard ingredients in a big saucepan. Set over a low heat to start, whisking continuously to mix well, then increase the heat a little until the custard is gently boiling. Keep whisking the whole time – the custard will thicken and lump unevenly, but keep cooking and whisking until it is smooth and very thick.
See AlsoLemon Vanilla Custard Slice - STEP 4
Remove the custard from the heat and take out the vanilla pod. Squeeze out the water from the gelatine sheet, then stir it into the custard until it has dissolved.
- STEP 5
Line the base and sides of a 20cm square tin with baking parchment – criss-crossing two big strips will give you the neatest corners. Using a big, sharp knife and a ruler – or the base of your tin if it is removable – trim one pastry sheet to a shade under a 20cm square, so it will sit inside the tin, almond-side down. Spread over the custard as evenly as you can. Trim the second pastry sheet in the same way, but then divide the square into eight 10 x 5cm rectangles (so it will be easier when you cut the slices later). Sit them on top of the custard, almond-side up, putting them back together a bit like a jigsaw puzzle. Gently press down on the pastry so it doesn’t break but sticks to the custard, then cover and chill for 4 hrs or so, but better still overnight.
- STEP 6
To serve, lift the slice from the tin and cut all the way through where the pastry top is already cut. Dust the slices with a little more icing sugar and serve. Best eaten within 24 hours, when the pastry is still good and crisp.
Vanilla custard slices (2024)
Top Articles
Tips for Freezing & Refrigerating Breast Milk
A Therapist on "The Bear" Christmas - The Family Dinner Project
Polar Express Party- The whole shibang! - Party Like a Cherry
Engaging Polar Express Activities (Free File) for Kindergarten & First Grade
Devil May Cry 4 walkthrough/M06
Devil May Cry 5: Secret Mission 7 Location And Guide
Oceanexplorer.noaa
247 Recruiting Football
Everything Meghan Markle said about her bombshell Oprah interview
Oprah interview: Meghan accuses palace of 'perpetuating falsehoods'
Airikacal Telegram
TamilMV Proxy: Unblock List and Its Alternatives Sites - Moviden
Latest Posts
The "Red-Nail Theory" Is Viral on TikTok, But I'm Not Buying It—Experts Weigh In
Caramel Apple Tart Recipe - Food.com
Article information
Author: Neely Ledner
Last Updated:
Views: 5471
Rating: 4.1 / 5 (42 voted)
Reviews: 89% of readers found this page helpful
Author information
Name: Neely Ledner
Birthday: 1998-06-09
Address: 443 Barrows Terrace, New Jodyberg, CO 57462-5329
Phone: +2433516856029
Job: Central Legal Facilitator
Hobby: Backpacking, Jogging, Magic, Driving, Macrame, Embroidery, Foraging
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.