Description

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

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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.

Prep Time: 4 hours 40 minutes (includes chilling)
Cook Time: 20 minutes
Category: Dessert
Method: Baking & No-Bake Layering
Cuisine: Australian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 39g
Sodium: 120mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg