Strawberry and Vanilla Custard Slice

Give these delicious teatime pastries a try! Layers of Puff pastry filled with creamy custard and a strawberry jam make the perfect treat to enjoy with a cup of tea.

I Made It



For Vanilla Custard:

  • Milk 500ml
  • Vanilla custard powder 5 tbsp
  • Flour 50g – ⅓ cup
  • Sugar 8 tbsp
  • Whip cream ½ cup


For Baked Puff Pastry:

  • Puff pastry 1 kg
  • Egg 1
  • Icing sugar as needed



  • Icing sugar
  • National Strawberry Chunky jam ( A few tablespoons)/li>


  • In a mixing bowl, sift flour and vanilla custard together. Add sugar into it and mix well.
  • Add ½ cup of milk in flour mixture and mix well till there are no lumps.
  • Add the remaining milk into a saucepan and cook on low heat for 1-2 minutes. Next add the flour & custard mixture and continue to cook on medium heat whilst continuing to whisk so that the mixture thickens into a pastry cream consistency.
  • Take the pan off the heat and pour the custard into a shallow dish or tray.
  • Cover with cling film and cool rapidly. Chill for 4 hours.
  • In another bowl, whip the cream until stiff peaks form and set aside.
  • Next, take your chilled custard and give it a quick whip to take out any lumps
  • Add whipped cream into custard mixture and fold, ( make sure to fold just till its combined so that the mixture doesn’t go flat) then spoon into a piping bag.
  • To prepare the pastry, set oven to 200-degree C to preheat.
  • Thaw your puff pastry dough then roll on a lightly floured surface to about one half to 3mm (⅛ inch) thick. Cut into rectangles.
  • Make 2×4 inches individual pastries or you can make one large slice which can be cut after assembly. (We need 3 layers of baked puff pastry for the custard slice.)
  • Transfer puff pastry onto a parchment-lined baking sheet.
  • Beat egg and brush the pastry sheets with egg wash and dust with icing sugar.
  • Bake for about 20-25 minutes until golden and caramelised, then leave to cool.


To Assembly:

  • Pipe lines of strawberry chunky jam on top of the puff rectangles.
  • Pipe lines of vanilla custard on top of the strawberry chunky jam.
  • Slice the strawberries and place them on top of the last layer.
  • Carefully lift it with the help of a spatula and then top it with the remaining puff pastry rectangle.
  • Add fresh or frozen berries on top and on the side of the Mille-feuille.
  • Serve chilled
  • Fun Fact: A custard slice is also known as a Mille Feuille in French!