Indulge in Siúcra’s delicious Raspberry and Custard Cream Slices, the perfect dessert to have all year round!
Ingredients
- 500 g readymade puff pastry
- a little plain flour - for rolling
- 250 ml double cream
- 12 tblsp raspberry jam
- 16 tblsp siúcra icing sugar
- 2-3 tbsp cold water
- Custard:
- 250 ml whole milk
- 3 large egg yolks
- 70 g siúcra caster sugar
- 2 tblsp cornflour - level
- 1 tsp vanilla extract
- Raspberry jam:
- 1 kg siúcra sure set jam sugar
- 1 kg raspberries (fresh or frozen)
Method
- Preheat the oven to 200°C/ 400°F / Gas Mark 6.
- On a lightly floured surface, roll out a large 14”x9” rectangle of puff pastry. Then cut 12 even pieces and place on a baking tray lined with parchment paper. Lightly prick with a fork then allow to rest for 20 minutes in the fridge.
- Bake the puff pastry for 10 to 15 minutes until risen and golden brown. Transfer into a wire rack, to cool completely.
- To make the custard: In a saucepan heat the milk and bring to the boil. In a bowl beat the egg yolks, sugar and cornflour together until pale. Then pour the hot milk onto the egg mixture, and stir. Pour it into a clean saucepan. Whisk constantly over a high heat until the custard begins to thicken, continue whisking for one minute. Spoon the custard into a bowl and cover with cling film. Leave to cool and then place in the fridge.
- Whip the cream until thick. Cut the puff pastry in half horizontally. Spread one tablespoon of raspberry jam on the bottom of the pastry. Then add a layer of custard, cream and top with the remaining puff pastry.
- Mix the icing sugar in a bowl with enough water to make a runny icing. Then drizzle on top of the pastry.
- Method for Raspberry Jam:
- Wash and drain the fruit, put into a large saucepan and mash, crush or liquidise.
- Add the sure set and heat stirring till dissolved, then bring to the boil and boil vigorously for 4 minutes.
- Pot the jam, cover and date.
