I remember the warm hush of my grandmother’s kitchen on a Sunday afternoon — flour on her apron, the oven humming like a lullaby, and a plate of something sweet waiting on the windowsill. This Custard and Raspberry Puff Slice is that very kind of comfort: a little bit fancy, a whole lot like home.
Why make this recipe
Because it brings together flaky puff pastry, creamy pink custard, and a ribbon of raspberry jam — the kind of dessert that turns ordinary afternoons into memory-makers. It’s perfect for potlucks, family gatherings, or when you want someone to feel loved with a single slice.
How to make Custard and Raspberry Puff Slice
This recipe takes a little patience but asks only for simple, honest steps. The custard sets up silky and pink, the puff pastry stays crisp, and the layers stack up like a family story told over and over.
Ingredients:
- 250g caster sugar
- 105g cornflour
- 70g custard powder
- 750ml milk
- 250ml thickened cream
- 2 tsp vanilla bean paste
- 2 tsp coconut essence (optional)
- Pink gel food colouring, to tint
- 3 egg yolks
- 60g butter, chopped
- 3 sheets frozen puff pastry, just thawed
- 80g raspberry jam
- 20g desiccated coconut
- 6 Iced Vovo biscuits, coarsely crushed
Directions:
- In a saucepan, combine caster sugar, cornflour, and custard powder. Add half the milk and whisk until smooth. Stir in remaining milk, cream, vanilla, coconut essence, and pink food gel. Add egg yolks and whisk until combined. Heat over medium-low, whisking continuously for 5 minutes, then increase heat and cook for an additional 3–5 minutes until thickened. Remove from heat, whisk in butter, and let cool. Refrigerate for 6 hours or overnight.
- Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Trim a strip from one pastry sheet and place it on the tray, cover with baking paper and a second tray, weighing it down. Bake for 20–25 minutes until golden. Cool completely and repeat with remaining pastry sheets.
- Beat custard until smooth and creamy.
- To assemble, spread custard on a serving plate and layer with one pastry sheet. Pipe custard on top, drizzle with raspberry jam, sprinkle with coconut and crushed biscuits. Repeat with another layer. Top with final pastry, spread remaining jam, and pipe custard sides. Sprinkle with coconut. Serve immediately or chill until ready.
How to serve Custard and Raspberry Puff Slice
Serve slices on a simple china plate with a hot cup of tea or a pitcher of iced sweet tea for those summer afternoons. A little extra crushed Iced Vovo on the top makes each slice feel like a hug from the past. Serve slightly chilled so the custard keeps its shape, but not so cold that the pastry loses its flaky charm.
How to store Custard and Raspberry Puff Slice
Store leftovers in an airtight container in the refrigerator for up to 3 days. Puff pastry will soften over time; for crispier layers, store custard and pastry separately and assemble just before serving. This one doesn’t like long trips — enjoy within a few days for best texture.
Tips to make Custard and Raspberry Puff Slice
- Whisk constantly when cooking the custard to avoid lumps and to keep it silky.
- Chill the custard overnight — it firms up beautifully and makes assembly cleaner.
- When baking the pastry, use the weighted tray trick to keep it even and flat for perfect layers.
- If you prefer less sweetness, choose a less-sweet jam or use a thinner glaze of jam between layers.
- If coconut isn’t your thing, toasted almonds make a lovely, warm swap.
Variations (if any)
- Lemon Raspberry: Add a teaspoon of lemon zest to the custard for a bright twist.
- Berry Mix: Swap raspberry jam for mixed berry preserves or fresh sliced strawberries.
- Chocolate Drizzle: Finish with a thin dark chocolate drizzle over the top pastry for a grown-up touch.
- Coconut-Free: Omit desiccated coconut and use crushed shortbread or toasted hazelnuts instead.
FAQs
Q: Can I make the custard faster if I’m short on time?
A: You can speed things up by chilling the custard in a shallow dish to cool faster, but don’t rush the cooking — the thickening stage needs those extra minutes for a reliable set.
Q: Can I freeze the finished slice?
A: I don’t recommend freezing the fully assembled slice. The custard and pastry textures don’t come back the same after thawing. Freeze the baked pastry sheets separately if you like, and assemble after thawing and crisping them in the oven.
Q: What can I use instead of custard powder?
A: You can make a classic pastry cream from scratch using milk, sugar, egg yolks, cornstarch, and a little butter. It’s the same heart, just a different coat.
Q: My pastry got soggy after assembly — how do I prevent that?
A: Make sure the pastry is completely cooled and, if possible, assemble shortly before serving. A light layer of jam helps protect the pastry from the custard’s moisture, but the sooner you serve, the crisper the layers.
Q: Can I make this nut-free and allergy-friendly?
A: Yes — omit the coconut and replace the crushed Iced Vovo with a nut-free biscuit like graham-style crumbs or plain shortbread.
Conclusion
This Custard and Raspberry Puff Slice is the kind of dessert that carries stories — of Sundays, of a grandmother’s apron, and of small hands reaching for one more bite. If you love custard-filled treats, you might enjoy the nostalgic charm of the Bavarian Slice | Only Crumbs Remain, or for another flaky berry delight, take a peek at this Easy and Delicious Raspberry and Cream Puff Pastries Recipe. Bake it for someone you love — and listen for the little conversations that happen between bites.
Custard and Raspberry Puff Slice
Ingredients
Method
- In a saucepan, combine caster sugar, cornflour, and custard powder. Add half the milk and whisk until smooth.
- Stir in remaining milk, cream, vanilla, coconut essence, and pink food gel. Add egg yolks and whisk until combined.
- Heat over medium-low, whisking continuously for 5 minutes, then increase heat and cook for an additional 3–5 minutes until thickened.
- Remove from heat, whisk in butter, and let cool. Refrigerate for 6 hours or overnight.
- Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper.
- Trim a strip from one pastry sheet and place it on the tray, cover with baking paper and a second tray, weighing it down.
- Bake for 20–25 minutes until golden. Cool completely and repeat with remaining pastry sheets.
- Beat custard until smooth and creamy.
- To assemble, spread custard on a serving plate and layer with one pastry sheet.
- Pipe custard on top, drizzle with raspberry jam, sprinkle with coconut and crushed biscuits.
- Repeat with another layer and top with final pastry, spread remaining jam, and pipe custard sides. Sprinkle with coconut.
- Serve immediately or chill until ready.