Vanilla Slice (English)

The origin of this dessert is France (called a Napolitan or Mille-Feuille). However the English have had their own variation for so long that they have claimed it as their own.

2 sheets puff pastry, thawed

Custard:
½ recipe English Custard OR
1 cup sugar
1 cup custard powder, such as Birds
4 cups milk
2 tsp. pure vanilla extract

Icing:
1 cup confectioner's sugar (240 g)
1 Tbsp. butter
½ tsp. pure vanilla extract
2 Tbsp. milk or as needed

Preheat the oven to 400°F (200°C).

For the Pastry:
Place a piece greaseproof paper onto a flat biscuit tray and spray with cooking spray. Put a sheet of puff pastry on the tray and gently pierce all over with a fork, but don't go all the way through pastry. Put in oven about until puffed up and golden.

Let cool for a few minutes and gently push pastry down (I use a teatowel so my hands don't get burned) until it's flat. Take it off the baking tray and remove paper.

Put pastry into a square dish that has been greased and lined with greaseproof paper. If pastry is too big trim the sides a little. It should be a snug fit.

Bake second sheet of pastry, remove the paper and set pastry to one side until custard is done.

For the Custard:
Prepare according to custard recipe OR put the sugar and custard powder into a large saucepan and mix together with a wire whisk. Add the milk and mix to combine well.

Put saucepan on the stovetop and heat on medium high until mixture begins to thicken, then lower the heat until mixture is very thick and hard to stir. I find using the wire whisk until mix begins to thicken prevents lumps, then use a spoon to stir it.

Remove from heat and add vanilla, mix well then pour into prepared dish. Smooth the top with a spatula so it's even and put the 2nd pastry sheet on top.

For the Icing:
You can just sprinkle confectioner's sugar or prepare icing. The icing amount depends on how thick a layer you want it. In a small bowl add confectioner's sugar. Melt the butter and add to the bowl. Add vanilla, then add 1 Tbsp. of milk. Mix well, continue to add milk 1 tsp. at a time until you have the desired consistentcy. You don't want it too runny.

Pour the icing on top of the pastry and put in fridge for at least an hour or overnight, to allow the custard to meld.

Using a serrated knife, cut gently and carefully avoiding a custard ooze situation.

Slice into whatever size you prefer but get ready to eat the lot – these are delicious and best eaten the same day.