French Vanilla Custard Slice
Preparation time is 25minutes
Total time is 25minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 250grams Arnott’s Scotch Finger biscuits
- 100grams unsalted butter, melted
- 1tablespoons powdered gelatine
- 900grams Pauls French Vanilla Double Thick Creamy Custard
- 300milliliter thickened cream
- 1tablespoons caster sugar
- 375grams raspberries
- 1tablespoons icing sugar mixture
Nutrition per serving
1510kJ / 360Cal
1510 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
5.1grams
Fat
23.4grams
Carbs
31.5grams
Sugars
23.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Up the sweet stakes and get rave reviews when you serve this delicious French vanilla custard slice.
Method
Step 1 of 3
Grease and line a 20cm (base) square cake pan with baking paper, extending paper 3cm above pan edges. Process biscuits until crushed. Add butter and process until combined. Press over base of prepared pan. Refrigerate.
Step 2 of 3
To make filling, sprinkle gelatine over 1/4 cup boiling water in a small jug. Stir until dissolved. Place custard in a medium saucepan over a low heat. Stir until warmed (do not boil). Remove from heat. Stir in warm gelatine mixture. Pour over prepared biscuit base. Refrigerate for 6 hours or until set.
Step 3 of 3
Using an electric mixer, beat cream and sugar in a bowl until firm peaks form. Spread over custard. Top with raspberries. Dust with icing sugar. Cut into pieces. Serve.
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