Michelle Darmody: How to bake the perfect crisp but squishy custard slice

I tend to bake the pastry a little darker for this recipe than I would usually bake puff pastry. It adds crispness.

You can make one large slice and very methodically cut this into squares if you like a really clean lined finish. This is how most French pâtissiers would make their custard slices.

The perfect custard slice is sweet, squishy, and squelchy on the inside, and crisp and brittle on the outside.

The trick is to not allow too much of the custard and raspberry filling to leak out as you take a mouthful.