Silky, airy, and quietly elegant

Some desserts demand attention.

Others speak softly and win you over one slow bite at a time.

This vanilla custard slice belongs to the second category.

It is light yet creamy, sweet but not sugary, held together by one delicate ribbon of cherry that brightens every layer without overpowering the vanilla.It is the kind of dessert you bring out next to coffee when conversation is warm and the afternoon feels unhurried.

A slice that disappears before you notice, leaving only a gentle sweetness and a feeling of comfort. Nothing complicated, nothing heavy.

Just custard, fruit, and a little time in the refrigerator to settle into perfection.This is a recipe for home.

Simple, clean, and deeply satisfying.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the vanilla custard

750 ml whole milk

4 egg yolks

100 g sugar (120 g if you prefer sweeter cream)

100 g cornstarch

1 tablespoon vanilla extract

50 g butter (room temperature)

200 ml heavy cream, whipped to soft–medium peaks

Cherry or mixed berry layer250–300 g cherries or mixed berries, fresh or frozen

60 g sugar

2 tablespoons cornstarch

50 ml water (used only as needed to dissolve the cornstarch)

Base:

1sheet puff pastry (~250–300 g), baked until goldenor

For finishing

Powdered sugar for dusting

Directions

Make the custard.

Heat the milk gently in a pot. In a separate bowl whisk the yolks, sugar, vanilla, and cornstarch. Temper with a little warm milk, then return everything to the pot. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the butter. Allow to cool completely.

Lighten the cream.

Whip the heavy cream to soft–medium peaks. Once the custard is cool, fold the whipped cream gently into it. The texture should be smooth, fluffy, and light.

Prepare the fruit filling.

In a small saucepan, simmer the berries with the sugar and half of the water. Dissolve the cornstarch in the remaining water, then stir it in and cook until the mixture thickens and becomes glossy. Cool completely.

Assemble.

Place the baked puff pastry in a rectangular dish (~25×20 cm). Spread half of the custard over it. Add the cooled berry layer evenly, then finish with the remaining custard.

Chill.

Refrigerate for at least 2 to 3 hours, or until the slice is firm enough to cut cleanly.

Serve.

Dust with powdered sugar. Slice gently with a sharp knife. Enjoy slightly chilled for the best texture.

source : samo jedan griz