I love how this slice balances creamy, crunchy, and flaky layers in every bite. The white-chocolate mixture adds sweetness and texture, the jam brings a touch of tang, and the custard provides that signature luscious richness. It’s a great make-ahead dessert, easy to transport, easy to cut, and always impresses when served.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 sheet frozen puff pastry, just thawed 400g white chocolate melts 35g (1 cup) rice bubbles 65g (1/3 cup) red glacé cherries, chopped, plus extra, chopped, to serve 110g (2/3 cup) pistachio kernels, roasted, chopped, plus extra, chopped, to serve 130g (2/3 cup) sultanas 35g (1/3 cup) desiccated coconut, plus extra, to serve 1 tbsp vanilla bean paste 215g (1 cup) caster sugar 130g (1 cup) cornflour 1L (4 cups) milk 100g butter, chopped 120g (1/3 cup) apricot jam
Icing 230g (1 1/2 cups) pure icing sugar 1 tsp butter, at room temperature 1–2 tbsp milk
Directions
I begin by lining a 23cm square cake pan with foil, letting it overhang so I can lift the slice out easily later. I preheat the oven to 200°C (180°C fan) and bake the puff pastry sheet on a lined tray for 15–20 minutes until golden. Once it cools slightly, I gently flatten it with my hands and set it aside.
While it cools, I melt the white chocolate over simmering water. Once smooth, I fold in the rice bubbles, cherries, pistachios, sultanas, coconut, and 1 teaspoon of the vanilla. I press the mixture firmly into the lined pan and chill it for about an hour until set. I spread the apricot jam over the top and keep it chilled until I’m ready for the next layer.
Next, I make the custard. I whisk the caster sugar and cornflour in a saucepan, then slowly whisk in the milk until smooth. I cook it over medium heat, stirring constantly, until it thickens and bubbles—this usually takes about 8–10 minutes. I remove it from the heat and stir in the butter and remaining vanilla.
I pour the hot custard over the jam layer and smooth the top. Then I place the baked pastry sheet over the custard, trimming to fit if necessary, and press down gently. The slice then chills for about 3 hours or until very firm.
For the icing, I stir together the icing sugar, butter, and just enough milk to make it spreadable. Using the foil overhang, I lift the chilled slice from the pan, spread the icing smoothly over the top, and sprinkle with extra pistachios, cherries, and coconut. I slice it into neat squares to serve.
Servings and Timing
Servings: 12 Prep time: 4 hours 40 minutes (includes chilling) Cook time: 20 minutes Total time: about 5 hours
Variations
Sometimes I replace the apricot jam with raspberry or cherry jam for a more vibrant color. I also swap pistachios for almonds when I want a softer flavor. Adding a small handful of crushed shortbread to the white-chocolate layer creates even more texture.
Storage/Reheating
I store the slice in an airtight container in the refrigerator for up to 4 days. It stays firm and slices cleanly when cold. This dessert isn’t meant to be reheated, so I always serve it chilled.
FAQs
Can I use store-bought custard?
I prefer homemade because it sets firmly, but very thick store-bought custard can work.
Can I freeze this slice?
I don’t freeze it because the custard layer becomes grainy once thawed.
Can I swap the white chocolate?
Yes, though the flavor and color will change; milk chocolate works too.
Why flatten the pastry after baking?
Flattening keeps the top layer even so it doesn’t crumble when slicing.
Can I make it the day before?
Yes, chilling overnight actually improves the texture.
Can I leave out nuts?
Yes, just replace them with more rice bubbles or extra dried fruit.
What jam works best?
Any firm, not-too-runny jam works. Apricot, raspberry, or plum are my favorites.
How do I get clean slices?
I chill the slice thoroughly and wipe the knife between cuts.
Can I reduce the sugar?
Yes—reducing the sugar in the custard by a few tablespoons still works beautifully.
Can I add other dried fruits?
Absolutely; chopped apricots, cranberries, or mixed fruit all work well.
Conclusion
This vanilla slice delivers a beautiful balance of creamy custard, crisp pastry, and a textured white-chocolate base. I love how it slices cleanly, looks impressive, and offers a lovely mix of flavors and textures in every bite. It’s a dessert I enjoy making whenever I want something layered, indulgent, and reliably delicious.
A show-stopping layered vanilla slice featuring a crunchy white-chocolate fruit-and-nut base, a bright apricot jam layer, silky homemade custard, crisp puff pastry, and a smooth vanilla icing. Impressive, indulgent, and perfect for make-ahead entertaining.
Ingredients
1 sheet frozen puff pastry, just thawed
400 g white chocolate melts
35 g (1 cup) rice bubbles
65 g (1/3 cup) red glacé cherries, chopped, plus extra to serve
110 g (2/3 cup) pistachio kernels, roasted and chopped, plus extra to serve
130 g (2/3 cup) sultanas
35 g (1/3 cup) desiccated coconut, plus extra to serve
1 tbsp vanilla bean paste
215 g (1 cup) caster sugar
130 g (1 cup) cornflour
1 L (4 cups) milk
100 g butter, chopped
120 g (1/3 cup) apricot jam
Icing:
230 g (1 1/2 cups) pure icing sugar
1 tsp butter, room temperature
1–2 tbsp milk
Instructions
Line a 23 cm square cake pan with foil, leaving overhang for lifting later.
Preheat oven to 200°C (180°C fan). Bake puff pastry on a lined tray for 15–20 minutes until golden. Cool slightly, then gently flatten.
Melt white chocolate over simmering water. Stir in rice bubbles, cherries, pistachios, sultanas, coconut, and 1 tsp vanilla. Press mixture firmly into the lined pan. Chill 1 hour until set.
Spread apricot jam evenly over the chilled chocolate layer. Keep refrigerated.
Make custard: whisk caster sugar and cornflour in a saucepan. Slowly add milk, whisking until smooth. Cook over medium heat, stirring constantly, 8–10 minutes until thick and bubbling.
Remove from heat; stir in butter and remaining vanilla.
Pour hot custard over jam layer and smooth the top.
Place baked pastry sheet over the custard, trimming to fit. Press gently. Chill 3 hours or until very firm.
Make icing: mix icing sugar, butter, and enough milk to make a smooth, spreadable icing.
Lift chilled slice from the pan using the foil. Spread icing over the top and sprinkle with extra pistachios, cherries, and coconut.
Cut into neat squares to serve.
Notes
Swap apricot jam for raspberry, plum, or cherry jam.
Use almonds instead of pistachios for a milder flavor.
Add crushed shortbread to the white-chocolate layer for extra crunch.
Chill thoroughly before slicing for the cleanest cuts.
This slice is best served cold and not meant to be reheated.
