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Custard and Raspberry Puff Slice

A delightful dessert combining flaky puff pastry, creamy pink custard, and raspberry jam, perfect for family gatherings and special occasions.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 6 hours 45 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: Australian, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Custard
  • 250 g caster sugar
  • 105 g cornflour
  • 70 g custard powder
  • 750 ml milk
  • 250 ml thickened cream
  • 2 tsp vanilla bean paste
  • 2 tsp coconut essence (optional) optional flavoring
  • Pink gel food colouring, to tint for color
  • 3 egg yolks
  • 60 g butter, chopped
For the Puff Pastry Layers
  • 3 sheets frozen puff pastry, just thawed use as layers
For the Assembly
  • 80 g raspberry jam
  • 20 g desiccated coconut
  • 6 pieces Iced Vovo biscuits, coarsely crushed

Method
 

Preparation of Custard
  1. In a saucepan, combine caster sugar, cornflour, and custard powder. Add half the milk and whisk until smooth.
  2. Stir in remaining milk, cream, vanilla, coconut essence, and pink food gel. Add egg yolks and whisk until combined.
  3. Heat over medium-low, whisking continuously for 5 minutes, then increase heat and cook for an additional 3–5 minutes until thickened.
  4. Remove from heat, whisk in butter, and let cool. Refrigerate for 6 hours or overnight.
Baking Puff Pastry
  1. Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper.
  2. Trim a strip from one pastry sheet and place it on the tray, cover with baking paper and a second tray, weighing it down.
  3. Bake for 20–25 minutes until golden. Cool completely and repeat with remaining pastry sheets.
Assembly
  1. Beat custard until smooth and creamy.
  2. To assemble, spread custard on a serving plate and layer with one pastry sheet.
  3. Pipe custard on top, drizzle with raspberry jam, sprinkle with coconut and crushed biscuits.
  4. Repeat with another layer and top with final pastry, spread remaining jam, and pipe custard sides. Sprinkle with coconut.
  5. Serve immediately or chill until ready.

Notes

Whisk constantly when cooking the custard to avoid lumps. Chill the custard overnight for better consistency. For crispier layers, store custard and pastry separately and assemble just before serving.