- Vegetarian
- Seafood free
- Shellfish free
- Sesame free
Take a much-loved classic to a new level with this vanilla slice recipe, featuring a rich caramelised white chocolate filling and easy-to-make white chocolate shards on top.
- Serves16
- Cook time1 hour 10 minutes
- Prep time20 minutes, + cooling and 7 hours setting time
Ingredients
- 180g white chocolate, chopped
- 2 sheets frozen puff pastry, just thawed
- 1 1/2 cups (375ml) pouring (pure) cream
- 1 1/2cups (375ml) milk
- 80g butter, chopped
- 2 tsp vanilla extract
- 2/3 cup (150g) caster sugar
- 1/3 cup (50g) cornflour
- 6 free range egg yolks
- 100g white chocolate, extra, melted
- 1 cup (160g) icing sugar mixture, sifted
- 1 tbs boiling water
- 1 tbs milk, extra
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Line a baking tray with baking paper. Place chopped chocolate on the lined tray. Bake for 10 mins. Remove from oven and spread chocolate into an even layer. Bake, stirring halfway through cooking, for a further 15 mins or until golden brown (chocolate will be chalky).Step 2
Increase oven temperature to 220°C. Line 2 large baking trays with baking paper. Place 1 pastry sheet on each tray. Cover each pastry sheet with another piece of baking paper. Top each pastry sheet with another baking tray and a heavy baking dish to weigh down. Bake for 30-35 mins or until the pastry is golden. Remove the dishes and trays. Set pastry aside to cool completely. Use a small serrated knife to cut the pastry to 22cm squares.Step 3
Lightly grease a 22cm (base measurement) square cake pan and line with baking paper, allowing sides to overhang. Place the caramelised white chocolate and cream in a medium saucepan over low heat. Cook, stirring, for 1-2 mins or until smooth. Add the milk, 60g butter, vanilla and caster sugar. Increase heat to medium and cook for 2-3 mins or until mixture comes to a simmer. Remove from heat.Step 4
Whisk the cornflour, egg yolks and ½ cup (125ml) water in a small bowl. Add cornflour mixture to the hot milk mixture and whisk to combine. Return the pan to low heat. Bring to the boil, whisking constantly. Cook, whisking, for 30 secs or until the custard thickens.Step 5
Place 1 pastry sheet in the base of the prepared cake pan. Pour over the custard and top with the remaining pastry sheet, pressing down gently. Place in the fridge for 6 hours or until set.Step 6
Meanwhile, pour the extra melted chocolate over a large sheet of baking paper and spread to a thin layer. Starting with the edge closest to you, roll up the baking paper into a log. Place in the fridge for 30 mins to set.Step 7
Combine the icing sugar, remaining butter and boiling water in a bowl. Stir in extra milk. Spread over vanilla slice. Place in the fridge for 1 hour to set.Step 8
Transfer the vanilla slice to a serving platter. Use a large serrated knife to cut into pieces. Unroll paper with the white chocolate (it will break into shards). Top vanilla slice with the chocolate shards.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use leftover white chocolate in this quick and easy chocolate mousse.
White chocolate vanilla slice recipe
With a smooth, lush filling sandwiched between layers of crisp pastry, the vanilla slice is a classic. It’s loved in various forms around the world, from the French mille-feuille (the name means a thousand sheets, referring to the thin layers of puff pastry used) to the Polish karpatka and America’s Napoleon. Some have a single layer of thick custard or creamy filling between two layers of pastry, while others have three or more layers of pastry and filling. Some are topped with icing, others with a dusting of icing sugar. This indulgent version lifts the classic to a new level, with a caramelised white chocolate filling and white chocolate shards on top. Perfect as an impressive dessert or for a special afternoon tea, this is the best vanilla slice recipe ever.
How to make vanilla slice
There are three key things that make a great vanilla slice with icing: crisp golden pastry, a smooth, thick filling, and icing that’s the right consistency to set nicely. The secret to perfect puff pastry layers is to weigh down the sheets of pastry as they cook, and bake until golden. Then make sure you leave the cooked pastry to cool completely before layering with filling (this helps retain that wonderful flakiness in the pastry layers). The combination of milk, cream and caramelised white chocolate in this vanilla slice recipe creates a beautiful thick, lush filling.
Three other helpful tips will make sure you end up with a lovely smooth filling, without any lumps or curdling in this easy vanilla slice with puff pastry:
First, it’s important to follow the recipe instructions and whisk continuously while bringing the custard mixture to the boil after adding the cornflour.
Second, don’t overcook the filling – once the mixture comes to the boil, it only needs to cook briefly, until thickened.
Finally, it’s important to chill the filled slice for at least six hours so the filling sets. It also helps to have all the ingredients measured and ready to use before you start making the filling. The vanilla slice icing is easy to make. Just be sure to give the iced slice an hour in the fridge so the icing sets properly.
How to cut your vanilla slices for perfect pieces
Make sure your filled pastry square has been thoroughly chilled; don’t be tempted to skip or reduce either of the chilling stages. Then use a large, sharp serrated knife (or an electric knife) to cut the slice into pieces.
Love this recipe?
Custard and pastry are delicious dessert partners, and if our best vanilla slice recipe has you dreaming of more ways to enjoy the combination, then this berry and orange ruffled custard slice should go straight to the top of your must-make list. Made with three kinds of berries and flaky filo, it’s great served warm or chilled. For another five-star custard creation, try rhubarb custard crumble slice, with a biscuit base, custard filling and buttery oat crumble topping.
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