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Raspberry crumble custard slice recipe
Raspberry crumble custard slice recipe
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Indulge in a delightful raspberry crumble custard slice bursting with fruity flavors and a rich creamy filling. Versatile and irresistible, perfect for any occasion.
Ingredients:
  • Icing sugar, to dust
  • 215g (1 cup) caster sugar, plus 2 tbsp, extra
  • 200g unsalted butter, chopped, at room temperature
  • 4.40 gm vanilla extract
  • 265g (1 ¾ cups) plain flour, sifted
  • 55g (½ cup) almond meal
  • 35g (¼ cup) custard powder
  • 375ml (1 ½ cups) milk
  • 300g fresh or frozen raspberries
  • 40.00 ml flaked almonds
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Lightly grease a 4cm-deep, 17 x 27cm slice pan, then line the base and long sides with baking paper, allowing it to overhang the sides.
  • In a bowl, use electric beaters to mix caster sugar, butter, and vanilla until pale and creamy. Add flour and almond meal, stir until well combined. Press two-thirds of the dough into the prepared pan's base and bake for 15 minutes until lightly browned. Allow it to cool slightly before serving.
  • In a saucepan, whisk together custard powder and extra caster sugar. Pour in 125ml (1⁄2 cup) of milk and stir until smooth. Gradually mix in the rest of the milk. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens, about 5 minutes. Let it cool slightly after removing from the heat.
  • Sprinkle half of the raspberries on the biscuit base. Spoon the warm custard on top. Add the rest of the raspberries and dough, and sprinkle with flaked almonds. Bake until golden (30-35 minutes). Let it cool in the pan. Dust with icing sugar and slice to serve.

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