Custard Slices
Heating time: 40 minutes
Heating temperature: 200`c
Heating mode: OvenDownload PDF
Ingredients (30 portions)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 250.00 | ml | Sugar |
| 2.00 | pc | Egg yolk |
| 750.00 | ml | Flour, white |
| Filling: | ||
| 42.50 | ml | CARTE D'OR Custard Powder 2,5kg |
| 125.00 | ml | Sugar |
| 2.50 | ml | Salt |
| 15.00 | ml | MARVELLO Full Fat Spread 30 x 500g |
| 500.00 | ml | Milk, fresh |
| 50.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5.00 | ml | Vanilla extract / essence |
| 5.00 | ml | Vanilla extract / essence |
| 50.00 | g | Sugar, icing (confectioner's) |
| 20.00 | g | CARTE D'OR Custard Powder 2,5kg |
| 50.00 | g | Sugar, icing (confectioner's) |
| 50.00 | g | Sugar, icing (confectioner's) |
Preparation
1. Preheat oven to 200°C
2. Beat the MARVELLO and sugar until pale and creamy.
3. Add egg yolks and mix well.
4. Add the flour to make a stiff dough.
5. Halve the dough
6. Cut greaseproof paper into 4x30x25cm rectangles.
7. Roll each piece of dough between 2 rectangles of paper and trim the edges. Bake the edges and crumbs too.
8. Bake for 20 minutes until golden brown.
Filling:
1. Combine the custard powder, sugar and salt with 60ml milk.
2. Bring the remaining milk to the boil and stir in the custard mix.
3. Boil until thick, remove from heat and add the MARVELLO, vanilla essence and cool.
4. Beat the MEADOWLAND Classique until stiff and add to the cool custard.
5. Place one layer of pastry in a cake tin, pour half the filling over and top with pastry, pour the remaining filling over and top with crumbs and icing sugar.
