Mary Berry Custard Slice Recipe – Classic British Puff Pastry Dessert

There’s something wonderfully comforting about a classic custard slice. It’s a dessert that takes me straight back to afternoons spent in the kitchen, rolling out pastry and whisking up a smooth, creamy custard. This recipe is simple enough for a midweek treat but impressive enough for a special occasion, like afternoon tea with friends or a family gathering.

Using crisp, buttery puff pastry and a rich, velvety custard, this slice is all about contrasting textures—the light, flaky layers of pastry and the smooth, indulgent filling. I like to dust the top with icing sugar or a light glaze for that finishing touch. And if you’re feeling playful, a few fresh berries on the side never go amiss!

It’s one of those recipes that feels like a bakery favourite, but made in your own kitchen, it’s even better. The method is straightforward, and with a little patience while chilling the custard, you’ll get perfect, neat slices every time.

Ingredients

• 2 sheets ready-made puff pastry
• 500ml (17 fl oz) whole milk
• 4 egg yolks
• 100g (3½ oz) caster sugar
• 40g (1½ oz) cornflour
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar (for dusting or glaze)
• Optional: 1–2 tablespoons water (for glaze)

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Equipment

• Baking tray
• Parchment paper
• Saucepan
• Mixing bowls
• Whisk
• Sharp knife
• Rolling pin (optional)
• Pastry brush

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Method

1. Prepare the pastry

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. Roll out the puff pastry if needed, then prick all over with a fork to stop it puffing up too much. Bake for 10–15 minutes, until golden and crisp. Allow to cool completely before using.

2. Make the custard

Warm the milk in a saucepan until it just begins to simmer. In a bowl, whisk together egg yolks, sugar, and cornflour until smooth. Gradually add the hot milk to the egg mixture, whisking continuously to prevent curdling.

Return the mixture to the pan and cook gently over medium heat, stirring constantly until it thickens. Remove from heat and stir in the vanilla extract. Let it cool slightly before assembling.

3. Assemble the slice

Place one sheet of pastry on a serving tray. Spread the custard evenly across the surface. Top with the second pastry sheet, pressing lightly to secure the layers.

4. Chill and finish

Refrigerate for 1–2 hours until the custard is set. Dust with icing sugar or make a glaze by mixing icing sugar with a little water and brushing over the top. Cut into neat squares with a sharp knife.

5. Serve

Serve chilled, with optional fresh berries, whipped cream, or a drizzle of caramel for a special touch. Perfect for afternoon tea or as a sweet treat after a meal.

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Mary Berry Tips

• Always prick the puff pastry before baking to keep it flat and crisp.
• Chill the custard before assembly to make slicing easier.
• Use whole milk for the creamiest custard.
• Cut carefully with a sharp knife for neat layers.
• Add thin fruit slices or nuts between layers for a twist on the classic.

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Variations

• Chocolate custard slice: Stir in melted chocolate to the custard before it sets.
• Flavoured custard: Add lemon zest or almond extract.
• Nutty topping: Sprinkle toasted almonds or pistachios on the glaze.
• Fruit layer: Strawberries, kiwi, or raspberries between custard and pastry.

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Storage

• Keep in an airtight container in the fridge for up to 3 days.
• Do not freeze, as custard texture will be compromised.
• Serve chilled for the best flavour and texture.

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Nutrition (per slice)

• Calories: 300
• Protein: 6g
• Fat: 18g
• Carbohydrates: 30g
• Fibre: 1g

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FAQ

Can I make Mary Berry custard slice ahead of time?
Yes. Custard slice is best made ahead and chilled for at least 1–2 hours. This allows the custard to fully set and makes slicing easier.

How long does custard slice last in the fridge?
Homemade custard slice will keep for up to 3 days in an airtight container in the refrigerator.

Can I freeze custard slice?
No. Custard slice does not freeze well as the custard can split and become watery once thawed.

Why did my custard turn lumpy?
Custard can become lumpy if overheated or not whisked continuously. Always cook on medium heat and whisk constantly.

What pastry is best for custard slice?
Ready-made puff pastry works best. Pricking the pastry before baking prevents it from puffing too much.

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Other Recipes You May Like

• Mary Berry Dutch Apple Cake Recipe
• Mary Berry Vanilla Custard
• Mary Berry Cherry Clafoutis Recipe

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