A while back I took Miss 4 to a cafe and we had afternoon tea. She chose a Pear and Custard slice. It was three layered, the base (crumbly and yummy), the middle (custard and fruit) and a the topping which was like a crumble. We were sharing, but she ate most of it. It was really yummy and I thought we could achieve something similar at home. Thus the pear and custard crumble slice was born.
This is a treat, and is delicious as an afternoon tea or the end to a nice lunch. It's also easy enough to make with the kids as it custard bit isn't done on the stove (lot's of fiddling went into that bit!). Miss 4 loves being in the kitchen, but quickly loses interest when something goes in the oven for ages and she has to wait. The great bit about this one is that there is time between each baking where she gets involved again. Which means she manages to maintain interest for the whole time.
I lined my tin with my silicone baking sheets, but it could be just as easily done with baking paper if you use that. I kept the slice in a container in the fridge as I was a bit icky about custard being at room temperature. The whole family gave it their tick of approval, even Master 2!
You could subststitute the fruit in this for stewed apples, peaches, plums, any fruit that copes well with cooking. For that matter you could use strawberries or raspberries too, but they won't need to be stewed first. I think an extra nice touch would be to put some sultanas throughout the pear and make it more like a danish...but Mr Kidgredients doesn't like sultanas in baked goods.
Pear and custard slice
Ingredients
Base:
- ½ cup dessicated coconut
- ½ cup coconut sugar
- ½ cup wholemeal flour
- ½ cup plain flour
- 125 grams butter melted
Filling:
- 5 pears peeled, diced and cooked (or 1 825 grams tin chopped)
- 1 teaspoon cinnamon
- ¾ cup pure cream
- 1 teaspoon vanilla paste
- 2 eggs
- 2 tbsps raw sugar
Crumble topping:
- ⅓ cup coconut sugar
- ½ cup wholemeal flour
- ¼ cup dessicated coconut
- ½ cup oats
- 60 grams butter melted
Instructions
- Preheat oven to 180 degrees.
- Line a 20 cm square cake tin.
Base:
- Combine the flour, dessicated coconut, coconut sugar in a bowl. Work in the butter.
- Press mixture into the base of your tin.
- Bake for 15-20 minutes or until light golden.
- Cool before continuing.
Filling
- Mix the chopped, cooked pears with the cinnamon.
- Spread over the cooled base.
- Whisk the eggs, cream, vanilla and sugar together.
- Pour over the pears.
- Bake for 20-25 minutes or until set.
Topping
- Combine the ingredients in a bowl and sprinkle evenly over the top of the filling.
- Bake for 12-15 minutes.
- Allow to cool in the pan.
- Cut into fingers to serve.
Nutrition
Chelsea J says
If I have premade custard (I have some left over) and precooked pears (I have some that I preserved last year), can I skip the middle baking step and just bake the base, put the middle and top layers on, then bake again?
Kylie says
Yes! You've got 3/4 of the work done! You might need to add a little extra cornflour to the custard, dependent on its consistency.