Apricot and Walnut Custard Slice
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.
Servings: 16 Pieces
Calories: 195kcal
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
Serving: 1Piece | Calories: 195kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 61mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 54IU | Calcium: 40mg | Iron: 1mg