Description

This White Vanilla Slice is an elegant layered dessert featuring crisp puff pastry, creamy vanilla custard, and a rich white chocolate fruit and nut layer. With cherries, pistachios, coconut, and rice bubbles adding texture and flavor, it’s a stunning twist on the traditional vanilla slice — creamy, crunchy, and utterly irresistible.

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, 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, at room temperature

1–2 tbsp milk

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Instructions

Prepare the pan: Line a 6 cm-deep, 23 cm square cake pan with foil, allowing a 2 cm overhang for easy removal.
Bake the pastry: Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place puff pastry on the tray and bake for 15–20 minutes, or until golden and puffed. Cool for 5 minutes, gently flatten with your hands, and let cool completely.
Make the white chocolate layer: Melt white chocolate in a heatproof bowl over simmering water. Stir in rice bubbles, chopped cherries, pistachios, sultanas, coconut, and 1 tsp vanilla paste. Pour into the prepared pan and press evenly. Refrigerate for 1 hour, or until firm.
Add the jam: Spread apricot jam evenly over the set white chocolate layer and return to the fridge while preparing the custard.
Make the custard: In a heavy-based saucepan, combine sugar and cornflour. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, for 8–10 minutes until thickened and bubbling. Stir in butter and remaining vanilla until silky smooth.
Assemble: Pour warm custard over the jam layer and smooth the surface. Place the baked pastry sheet on top, trimming if needed. Refrigerate for 3 hours or until completely set and chilled.
Make the icing: Sift icing sugar into a bowl. Add butter and half the milk, stirring until smooth. Add more milk if needed to reach a spreadable consistency. Spread over the chilled slice.
Decorate and serve: Sprinkle with extra pistachios, cherries, and coconut. Cut into squares using a sharp knife dipped in hot water for clean edges. Serve chilled.

Notes

Replace pistachios with almonds, hazelnuts, or pecans for a different nutty flavor.

Use dried cranberries or chopped apricots instead of sultanas for a fruity twist.

For extra indulgence, drizzle melted white chocolate over the icing.

Keep the slice chilled for clean cuts and the best texture.

Prepare the base and custard a day ahead; add icing just before serving.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 40 g
Sodium: 120 mg
Fat: 26 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 55 mg