As pretty as it is tasty, this slice is sure to impress. We’ve used a drop of food colouring to enhance the filling, but you can leave it out, if you prefer.
2 sheets platinum grade leaf gelatine, we used Dr. Oetker
600 ml whole milk
1 tsp. vanilla bean paste
6 medium egg yolks
125 g caster sugar
50 g cornflour
6 Tbsp. strawberry jam, as smooth as possible
Pink food colouring gel or paste, optional, see intro
For the topping
15 g freeze-dried strawberry powder, optional, see GH TIPS
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line 2 baking sheets with baking parchment. Lightly flour a work surface and roll out 1/2 the pastry just larger than a 20.5cm square. Transfer to a lined sheet. Repeat with remaining pastry, transferring to the second sheet.
Step 2Lay a further baking tray or sheets on to each pastry square (see GH TIPS), resting directly on the pastry (this will prevent the puff rising too much) . Bake for 30-40min, or until the pastry is golden and crisp. Transfer to wire racks and leave to cool completely (uncovered). When cool, trim to neat 20.5cm squares.
Step 3Meanwhile, make the filling. Cover the gelatine with cold water and leave to soak for 5min. In a large pan, heat the milk and vanilla bean paste until just steaming. In a large heatproof bowl, whisk the yolks, sugar and cornflour until combined. Slowly pour in the hot milk, whisking constantly.
Step 4Return mixture to the pan and cook, whisking, until very thick and bubbling. Lift out the gelatine (squeeze out excess water) and add to the pan, along with the jam and food colouring, if using (see intro). Whisk until combined and the gelatine is dissolved.
Step 5Line a 20.5cm square tin with baking parchment and place a pastry square in the base. Pour in the filling, smooth to level and top top with the remaining pastry square. Press down gently. Chill for 2hr, until set.
GET AHEAD
Prepare to end of step 2 up to a day ahead. Once cool, store in an airtight container at room temperature. Complete recipe to serve.
GH TIPS If cutting from a block, use pastry trimmings to make mini pizzas or palmier biscuits. If you don’t have enough baking sheets/trays, bake the pastry in batches, keeping the second batch chilled while the first cooks. If you can’t find freeze-dried strawberry powder, you can whizz freeze-dried strawberries to a powder in a food processor and sift to remove lumps. Alternatively, simply dust with icing sugar.
Per slice:
Calories: 235
Protein: 5g
Total fat: 11g
Saturates: 5g
Carbs: 30g
Total sugars: 18g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
