Nectarine custard slice
With layers of juicy nectarine, custard and oats, this slice is a tasty after-school treat.
Note: + Cooling time
- 1 cup (90g) rolled oats
- 1 cup (160g) wholemeal plain flour
- 1/4 cup (55g) brown sugar
- 1 tsp ground cinnamon
- 120g Nuttelex or dairy-free spread
- 1 Coles Australian Free Range Egg yolk
- 2 just-firm yellow nectarines, stoned, cut into wedges
- 1 tbs rolled oats, extra
- 1/4 cup (30g) custard powder
- 1 1/4 cups (310ml) skim milk
- 2 tbs maple syrup
Preheat oven to 180°C. Line a 16cm x 26cm slice pan with baking paper, allowing the sides to overhang. Place oats, flour, sugar, cinnamon and spread in a food processor and process until the mixture resembles breadcrumbs. Add the egg yolk and 2 tbs water and process until mixture comes together.
Reserve one-quarter of the oat mixture in a small bowl. Press the remaining mixture over the base of the prepared pan. Use the back of a spoon to smooth the surface. Bake for 10 mins or until lightly browned.
Meanwhile, to make the custard filling, place the custard powder in a medium saucepan. Add a little of the milk and stir until a smooth paste forms. Gradually add the remaining milk, stirring after each addition, until well combined. Stir in the maple syrup. Place over medium-high heat. Cook, stirring constantly, for 3-4 mins or until mixture boils and thickens.
Carefully pour custard filling over the slice base. Set aside for 5 mins to cool slightly. Arrange nectarine on top.
Combine extra oats with reserved oat mixture in the bowl. Sprinkle over the nectarine. Bake for 25-30 mins or until the nectarine is just tender. Cool completely in the pan. Cut into pieces.