Berry Custard Slice
Let me start with we love this slice. It is lovely to eat and so so simple to make.
Not many desserts surprise me, but this one did. Why, because I didn't expect the custard to taste like custard the way that it did. I guess with baking I was expecting it to be firmer, but it wasn't, it remained creamy and luscious as custard is, yet it sliced so beautifully and kept its shape, I was truly amazed. This is definitely a recipe anyone who loves berries and custard should try. The custard here is just beautiful with the berries.
The pastry is lovely and light, holds its shape well, it also has the right sweetness for me.
Will definitely make again and again, as it is a great slice. It has been a huge hit with my family and friends.
It is lovely the next day straight out of the fridge when the custard is really cold, so it is a great cake as it can be made a day ahead. It is just a great recipe.
If you like berries and you love custard, you really need to try this.
Not many desserts surprise me, but this one did. Why, because I didn't expect the custard to taste like custard the way that it did. I guess with baking I was expecting it to be firmer, but it wasn't, it remained creamy and luscious as custard is, yet it sliced so beautifully and kept its shape, I was truly amazed. This is definitely a recipe anyone who loves berries and custard should try. The custard here is just beautiful with the berries.
The pastry is lovely and light, holds its shape well, it also has the right sweetness for me.
Will definitely make again and again, as it is a great slice. It has been a huge hit with my family and friends.
It is lovely the next day straight out of the fridge when the custard is really cold, so it is a great cake as it can be made a day ahead. It is just a great recipe.
If you like berries and you love custard, you really need to try this.
Recipe
Recipe adapted from Janelle Bloom's Cookbook 'My Favourite Food for all Seasons'
Makes 16 pieces
200g butter softened
3/4 cup caster sugar
1 1/2 cups plain flour, sifted
1/2 cup ground almonds
450g fresh mixed berries
2 eggs
2 egg yolks
1 tablespoon cornflour
400ml thickened cream
200ml milk
1 tablespoon white sugar
Makes 16 pieces
200g butter softened
3/4 cup caster sugar
1 1/2 cups plain flour, sifted
1/2 cup ground almonds
450g fresh mixed berries
2 eggs
2 egg yolks
1 tablespoon cornflour
400ml thickened cream
200ml milk
1 tablespoon white sugar
Preheat the oven to 180C/170C fan forced. Grease and line a 3cm deep, 24cm x 29cm (base) slab pan.
Using an electric mixer, beat the butter and 1/2 cup of the caster sugar until well combined. Using a spoon, stir in the flour and ground almonds. Place the base mixture into your prepared tin, using the back of a spoon or your hands press the mixture evenly into the base of your prepared tin, make sure you go up the sides of the tin (this does not have to be perfect, I do it as it gives you a thinner base which I prefer).
Bake for 15 minutes or until the pastry is light golden. Remove from the oven. I like to press the base gently to flatten the base as it puffs up during baking, make sure you flatten the edges of the base also. This gives you a thinner pastry, which I like.
Allow to cool in the tin for 10 minutes.
Using an electric mixer, beat the butter and 1/2 cup of the caster sugar until well combined. Using a spoon, stir in the flour and ground almonds. Place the base mixture into your prepared tin, using the back of a spoon or your hands press the mixture evenly into the base of your prepared tin, make sure you go up the sides of the tin (this does not have to be perfect, I do it as it gives you a thinner base which I prefer).
Bake for 15 minutes or until the pastry is light golden. Remove from the oven. I like to press the base gently to flatten the base as it puffs up during baking, make sure you flatten the edges of the base also. This gives you a thinner pastry, which I like.
Allow to cool in the tin for 10 minutes.
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After the 10 minutes of cooling, scatter the berries over the pastry.
Place the eggs, egg yolks, cornflour and remaining 1/4 cup of sugar in a large bowl. Using a balloon whisk, whisk until it is combined well. No need to over whisk here as you don't want too much air in your custard. Stir in the cream and milk. Pour the custard over the berries through a sieve.
Place in the oven and bake for 30-40 minutes or until the centre is set (my oven for instance takes 40 minutes for the custard to set).
Allow to cool completely in the pan.
Sprinkle with white sugar, cut into pieces and serve.
Sprinkle with white sugar, cut into pieces and serve.
Enjoy!
