I love how this vanilla slice combines the smooth, classic custard filling with a fun and flavorful twist from the white chocolate base. The mix of puff pastry and creamy layers creates that bakery-style texture everyone loves, while the fruit and nut base adds something unique. It looks stunning on a dessert table, and the best part is that it’s surprisingly easy to make.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 sheet frozen puff pastry, just thawed 400g white chocolate melts 35g (1 cup) rice bubbles 65g (1/3 cup) red glacé cherries, chopped, plus extra, chopped, to serve 110g (2/3 cup) pistachio kernels, roasted, chopped, plus extra, chopped, to serve 130g (2/3 cup) sultanas 35g (1/3 cup) desiccated coconut, plus extra, to serve 1 tbsp vanilla bean paste 215g (1 cup) caster sugar 130g (1 cup) cornflour 1L (4 cups) milk 100g butter, chopped 120g (1/3 cup) apricot jam
Icing 230g (1 1/2 cups) pure icing sugar 1 tsp butter, at room temperature 1–2 tbsp milk
Directions
I line a 6cm-deep, 23cm square cake pan with foil, letting it overhang the sides for easy removal later.
I preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. I place the puff pastry sheet on the tray and bake for 15–20 minutes, or until it’s golden and puffed. Once it cools for 5 minutes, I gently flatten it with my hands and set it aside to cool completely.
I melt the white chocolate melts in a large heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
I fold in the rice bubbles, cherries, pistachios, sultanas, coconut, and 1 teaspoon of vanilla bean paste. I pour the mixture into the prepared pan and press it down evenly with a large spoon. I refrigerate it for 1 hour or until firm.
I spread the apricot jam over the top of the set white chocolate base, then place the pan back in the fridge while I prepare the custard.
In a heavy-based saucepan, I combine the caster sugar and cornflour. Gradually, I whisk in the milk until smooth. I place the pan over medium heat and cook, stirring constantly, for 8–10 minutes or until the mixture bubbles and thickens. I stir in the butter and remaining vanilla until smooth, then remove it from the heat.
I pour the hot custard over the jam layer and smooth the surface. I place the pastry sheet on top, trimming it if needed to fit. I refrigerate the slice for 3 hours or until fully set.
For the icing, I sift the icing sugar into a bowl, add the butter, and stir in half of the milk. I add more milk as needed until the icing is smooth and spreadable.
Using the overhanging foil, I lift the slice from the pan and place it on a board. I spread the icing evenly over the top, then scatter extra chopped pistachios, cherries, and coconut. I slice it into squares to serve.
Servings and Timing
This recipe serves 12 people. It takes about 20 minutes to cook, 20 minutes to assemble, and around 4 hours and 40 minutes total, including chilling time.
Variations
Sometimes I swap the sultanas for dried cranberries or chopped apricots for a fruity twist. For a more decadent version, I drizzle melted white or dark chocolate over the top. I can also replace the apricot jam with raspberry or strawberry jam for a different flavor.
Storage/Reheating
I store the vanilla slice in an airtight container in the fridge for up to 3 days. It’s best served chilled. Since it’s a custard-based dessert, I don’t freeze it as it can affect the texture.
FAQs
Can I make this dessert ahead of time?
Yes, I often make it the day before serving so the layers can firm up nicely.
Can I use store-bought custard instead?
Homemade custard gives the best flavor and texture, but thick store-bought custard can work in a pinch.
Can I replace the puff pastry with another base?
Yes, digestive biscuits or graham crackers make a great alternative for a no-bake version.
Can I skip the fruit and nuts?
Of course. I can make the base plain with just rice bubbles and white chocolate for a simpler version.
How do I make the top pastry crisp?
I bake it until golden and let it cool completely before layering to keep it from going soft.
Can I use dark or milk chocolate instead of white?
Yes, but the flavor will be less delicate — white chocolate gives that creamy, sweet balance.
What can I use instead of apricot jam?
Raspberry, strawberry, or even orange marmalade adds a lovely touch of flavor.
Can I double the recipe for a bigger crowd?
Definitely, I just use a larger pan and increase the ingredients proportionally.
Can I add more vanilla flavor?
Yes, I sometimes add an extra teaspoon of vanilla or use vanilla bean seeds for a stronger aroma.
Why do I need to chill it for so long?
Chilling helps the custard firm up and makes slicing clean and neat.
Conclusion
This white chocolate vanilla slice is a creamy, dreamy dessert that always impresses. I love the mix of textures — crunchy, smooth, and flaky — and how beautifully it blends the classic vanilla custard with a flavorful, chocolatey base. It’s an elegant yet easy recipe that’s perfect for sharing on any special occasion.
This White Chocolate Vanilla Slice is a decadent layered dessert that combines a crisp puff pastry top, smooth vanilla custard center, and a chewy white chocolate, cherry, pistachio, and coconut base. It’s indulgent, eye-catching, and perfect for any celebration or sweet craving.
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) roasted pistachio kernels, 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
Instructions
Line a 6 cm-deep, 23 cm square cake pan with foil, leaving overhang for easy removal.
Preheat oven to 200°C (180°C fan-forced). Line a tray with baking paper, bake puff pastry for 15–20 minutes or until golden and puffed. Flatten gently and cool completely.
Melt white chocolate melts over a saucepan of simmering water (or in the microwave). Fold in rice bubbles, cherries, pistachios, sultanas, coconut, and 1 tsp vanilla bean paste.
Press mixture into the prepared pan and refrigerate for 1 hour or until firm.
Spread apricot jam over the firm white chocolate base and refrigerate while preparing custard.
In a saucepan, whisk together sugar and cornflour. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, for 8–10 minutes or until thickened and bubbling. Stir in butter and remaining vanilla until smooth.
Pour hot custard over the jam layer and smooth the surface. Place puff pastry sheet on top, trimming to fit. Refrigerate for 3 hours or until set.
For icing: sift icing sugar into a bowl, add butter and milk, and stir until smooth and spreadable. Spread evenly over the pastry top.
Sprinkle with extra chopped pistachios, cherries, and coconut. Slice into squares and serve chilled.
Notes
Swap sultanas for dried cranberries or chopped apricots for a fruity variation.
Drizzle with melted white or dark chocolate for extra decadence.
Use raspberry or strawberry jam instead of apricot for a different flavor twist.
Best chilled overnight for neat slices and firm custard.
Store in the fridge in an airtight container for up to 3 days.
