Raspberry crumble custard slice

 

25 Min Prep    /    50 Min Cook    /    12 Serving

Ingredients : 

215g (1 cup) caster sugar, plus 2 tbsp, extra

200g unsalted butter, chopped, at room temperature

1 tsp vanilla extract

265g (1 ¾ cups) plain flour, sifted

55g (½ cup) almond meal

35g (¼ cup) custard powder

375ml (1 ½ cups) milk

300g fresh or frozen raspberries

2 tbsp flaked almonds

Icing sugar, to dust

Method Steps : 

Preheat oven to 200°C/180°C fan forced. Lightly grease a 4cm-deep, 17 x 27cm (base size) slice pan. Line the base and long sides with baking paper, allowing the paper to overhang the long sides.

Use electric beaters to beat the caster sugar, butter and vanilla in a bowl until pale and creamy. Add the flour and almond meal. Stir until well combined. Press two-thirds of the dough over the base of prepared pan. Bake for 15 minutes or until lightly browned. Set aside to cool slightly.

Meanwhile, combine the custard powder and extra caster sugar in a saucepan. Add 125ml (1 ⁄2 cup) milk and mix until smooth. Stir in the remaining milk. Place over medium-high heat and cook, stirring constantly, for 5 minutes or until it comes to a simmer and thickens. Remove from heat and set aside to cool slightly.

Scatter half of the raspberries over the biscuit base. Dollop over the warm custard. Top with the remaining raspberries and dough, then flaked almonds. Bake for 30-35 minutes or until golden. Set aside in the pan to cool completely. Dust with icing sugar then cut into slices to serve.

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