Nectarine custard slice

With layers of juicy nectarine, custard and oats, this slice is a tasty after-school treat.

12

15m

Note: + Cooling time

40m

Ingredients

  • 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

Custard filling

  • 1/4 cup (30g) custard powder
  • 1 1/4 cups (310ml) skim milk
  • 2 tbs maple syrup

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Carefully pour custard filling over the slice base. Set aside for 5 mins to cool slightly. Arrange nectarine on top.

STEP 5

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.

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