Description

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

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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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked / Chilled
Cuisine: Australian / Bakery-style

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 40 g
Sodium: 180 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 65 mg