White Vanilla Slice

Why You’ll Love This Recipe

I love this recipe because it takes the nostalgic flavor of a traditional vanilla slice and gives it a unique, indulgent twist. The layer of white chocolate mixed with cherries, pistachios, and sultanas adds both texture and color, while the smooth custard filling balances it all with creamy sweetness. I find it ideal for celebrations, gatherings, or whenever I want to impress guests with something elegant and homemade.

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

1. I begin by lining a 6cm-deep, 23cm square cake pan with foil, letting it hang about 2cm over the edges for easy removal later.

2. I preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. I place the thawed puff pastry on the tray and bake for 15–20 minutes, or until it’s golden and puffed. Once baked, I let it cool for 5 minutes, then gently flatten it with my hands and leave it to cool completely.

3. While the pastry cools, I melt the white chocolate melts in a large heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Once melted, I fold in the rice bubbles, chopped cherries, pistachios, sultanas, coconut, and 1 teaspoon of vanilla bean paste.

4. I pour the mixture into the prepared pan, pressing it evenly with the back of a large spoon. I refrigerate it for 1 hour, or until firm.

5. Once set, I spread the apricot jam evenly over the top and keep it refrigerated while preparing the custard.

6. To make the custard, I place the caster sugar and cornflour in a heavy-based saucepan. Gradually, I whisk in the milk until smooth. I cook the mixture over medium heat for 8–10 minutes, whisking constantly until it thickens and starts to bubble. I stir in the butter and remaining vanilla until the mixture becomes silky and smooth.

7. I pour the warm custard over the jam layer, smoothing it out evenly. I place the baked pastry sheet on top, trimming it if necessary, then refrigerate the slice for 3 hours or until set and chilled.

8. To make the icing, I sift the icing sugar into a bowl and add the butter and half the milk. I stir until smooth, adding more milk as needed until it reaches a spreadable consistency. I spread the icing over the chilled slice and decorate with extra pistachios, cherries, and coconut. Finally, I cut it into squares and serve.

Servings and Timing

This recipe makes 12 slices. It takes about 20 minutes to cook, 30 minutes of prep, and 4 hours of chilling time, so I allow around 5 hours total from start to finish.

Variations

I sometimes replace the pistachios with almonds or hazelnuts for a different nutty flavor. For a fruity variation, I swap sultanas for dried cranberries or chopped dried apricots. When I want to make it extra rich, I drizzle white chocolate over the icing or add a thin layer of cream cheese frosting.

Storage/Reheating

I store the slices in an airtight container in the refrigerator for up to 4 days. They taste best chilled, straight from the fridge. I don’t reheat them, as the custard and chocolate layers should stay firm and cool. If I’m making them ahead, I prepare the base and custard the day before and add the icing just before serving.

FAQs

Can I use store-bought custard instead of homemade?

Yes, I sometimes use thick vanilla custard to save time, though the homemade version tastes richer.

How do I prevent the pastry from going soggy?

I make sure the pastry is completely cooled before layering and keep the slice refrigerated until serving.

Can I make this nut-free?

Yes, I simply omit the pistachios or replace them with extra rice bubbles or coconut.

What can I use instead of apricot jam?

I like using peach or orange marmalade for a similar sweetness.

How do I cut neat slices?

I use a sharp knife dipped in hot water, wiping between cuts for clean edges.

Can I freeze this dessert?

No, freezing can alter the texture of the custard and pastry, so I recommend keeping it refrigerated.

Can I use puff pastry from scratch?

Yes, homemade puff pastry works beautifully if I have time to prepare it in advance.

How do I know when the custard is ready?

It should be thick, smooth, and coat the back of a spoon before removing it from the heat.

Can I make this in advance for an event?

Yes, I usually prepare it the day before so it has plenty of time to set.

Can I use milk chocolate instead of white?

You can, but it will change both the color and flavor—white chocolate keeps the flavor light and creamy.

Conclusion

I love how this white vanilla slice brings together creamy custard, crisp pastry, and a delightful layer of white chocolate and fruit. Every bite is a mix of textures—smooth, crunchy, and chewy—that make it irresistible. Whether I serve it for afternoon tea or a special occasion, it always feels elegant, rich, and utterly satisfying.