Bet you've never heard of that have you? I know I certainly haven't. This slice came to me as I was daydreaming working hard at work.
This Apricot and Walnut Custard Slice uses dried apricots and walnuts all baked into a shortbread like base and top with custard powder thrown in the mix to give the lovely, aromatic custard flavour. It is then filled with a simple homemade custard.
This slice really is something else isn't it? I can tell you the taste is something else too.
Imagine your favourite custard square, add a soft, melt-in-the-mouth shortbread base and top in place of the pastry and add in the flavours of apricot and the crunch of walnuts. Can you imagine? Are you drooling yet?
This apricot and walnut custard slice really is very easy to make. The shortbread comes together in one bowl and the custard is a simple custard powder custard. All it takes is custard powder, sugar and milk that is slowly brought to the boil so it thickens. Just like a white sauce. It is a simple custard but I have still managed to botch it completely in the past so I have two tips for you.
Tip 1: Bring the custard to the boil on a low to medium heat and stir constantly. Yes it is a little more time consuming but it helps to stop the custard from clumping. You'll thank me later.
Tip 2: Use a whisk not a spoon. Sometimes tip one just isn't enough and the custard will try to clump regardless. Using a whisk ensures a more even, smooth, clump-free consistency.
Yay it's Friday! Do you have any big plans for the weekend? The weather is turning cold again where I am so rugging up by the fire it is.
Apricot and Walnut Custard Slice
Ingredients
- 125 g Butter, Softened (½ Cup and 2 Tbsp.)
- ⅓ Cup Brown Sugar (70g)
- ¼ Cup Sugar (50g)
- 3 Tbsp. Icing Sugar (25g)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 and ½ Cups All Purpose Flour (185g)
- ½ Cup Custard Powder (65g)
- ½ Cup Chopped Dried Apricots (65g)
- ½ Cup Boiling Water
- ¼ Cup Chopped Walnuts (35g)
Custard;
- ½ Cup Custard Powder (65g)
- ½ Cup Sugar (100g)
- 1 and ½ Cups Milk
- 1 teaspoon Vanilla Extract
Instructions
- Place the chopped, dried apricots in a bowl with the boiling water and set aside.
- Now make the custard by placing the custard powder, sugar and milk in a saucepan on a low to medium heat.
- Let the mixture come to the boil stirring constantly with a whisk.
- Once the mixture thickens, take off the heat and stir in the vanilla extract. Set aside.
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
- Beat the butter, brown sugar, sugar and icing sugar together until light and fluffy.
- Add the egg and vanilla extract and beat together.
- Beat in the flour and custard powder.
- Drain the excess water from the apricots and add them and the walnuts to the mixture and stir.
- Spread half of this in an even layer in the prepared pan.
- Pour over the custard and then top with the remaining shortbread mixture.
- bake for around 25-30 minutes. The tops and sides will be golden.
Nutrition
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