Oh, gorgeous!!! Very much like the custard squares I just LOVED back in NZ. And, I didn't much fancy the iced ones, but folk expected it. Best way to deal with that was to eat the top first then linger on the sheer lushness of the custard and bottom crust. Wonderful upload, Rik. My husband (a Kiwi) is really impressed with your channel. THANK YOU!!!

This reminds me of a dessert I used to get from a Greek restaurant in Gaithersburg, MD, they called Peach Melba. Exactly the same with the two crust sandwiching a custard but, instead of icing, they covered it with macerated peaches and whatever fresh berries with the juices. This was only available seasonally, of course, and I looked forward to that season because of their peach melba.

Rik can you do an amzing cake and one of britains finest cakes the humble lardy cake. 😊

Massive is good! 🤪

Wow that looks delicious. I love how cruchy they are. Children will love the topping, but like you, if I was making them just for me, I'd leave the icing off. They are so much nicer than any bought at a bakers shop, I'm sure. Happy Father's Day, if you celebrate. Thanks for sharing, Rik.

My poor teeth 😂. Can i like the icing bowl

Less rabbit food and more prawns please

Custard slices are my No1 pastry, the other version is the cream slice, I used to make them quite often years ago, need to start making them again me thinks!

Last two days rik you've made two things i love. we call these an ice slice in my area of south Wales i could smash a big slice of that with a tea or coffee great job 🙂

Bakers shop windows they all had these at one time but we had a lot of bakers shops back then, they are few and far between now :(. What a winner today is mind. People are not going to have the tins, the weights, the oven, so there is going to have to be plenty of improvisations. But that is cooking at home, finding a way, finding a taste. Not a great fan of icing sugar either.

🤤😋☺️❤️🤗

I love watching a genius at work! Thanks for sharing your experiments!😎

Clever! Tasty! Beautiful! Genius. Thanks Rik! Great ideas again!

Lovely dessert for Father's Day or any special occasion. You did well Rik! That crunching sound takes me back sitting in a bakery cafe eating a slice of this with a cup of Viennese coffee. I can taste it now. Add another layer of pastry and custard and you've got a Napolean (minus his trouble-making) at your house. Substitute a light sprinkling of powdered icing sugar on the top layer of pastry and you've got Viennese Cream Slice Pastry (Wiener Cremeschnitten). Some add a dollop of fresh whipped cream too. Just some slight variations of the same recipe.

Looks mightily like our tom pouce here in the Netherlands. We eat the top separately from the bottom and custard.

Custard slices are a national delicacy in the Netherlands linked to our current king Willem Alexander since his birth. We call them Tompouce and on King's Day the glazing is orange. I love them and now I know how to make them. And yours look just amazing with the chocolate and sprinkles.

There you go with the custard.. That's another inch on the belt. The truth is that the larger Corporations do it for profit and lack the passion to provide an outstanding offering. That is one of the reasons I am dedicated to following your channel, so cheers Rik.

Carlton Road, Barnsley, I just about remember it been an Athersley North lad! Looks cracking these Rik, one to try. Stay well.

Hello Rik...this is probably one of my favorite episodes ❤...thank you!

The white part looks undercooked. The burnt part looks scorched.

"We want to roll it up to the size of a telly-phone" Some British imperial measurements leave even Americans scratching their heads.

Looks absolutely delicious. Great alternative to a birthday cake for my other half. Thanks.

I think your experiment was a great success 😊

I haven't been watching that long, so glad i subscribed 😃. Have you by any chance made the butterscotch tart we had at school? Thank you for this recipe👍

I'm so happy to have found you. My mum used to cook this. I miss her every day. Both my parents were born in England I sure miss her cooking. Thank you for teaching me how to cook im trying my best. Happy father's day blessings 🙌

Magic. I was thinking of making cream slice. Turn on utube and there is Chef Rik with the full recipe. Wow. Thank you. 😂 Happy fathers day to all fathers.

Looks delicious! Thank you for all the recipes you share with us. Happy Father's Day

It looks fantastic!!! WAYYYYY too fussy for me to make, but I'd love to eat a slice!

You got to try what works or not ❤

Another all time favourite.Thank you.

Happy father's day to all the dad's and all who take on the role. ❤❤❤❤

Wow! You made it so simple! Thank you!

Very nice ❤ Thanks

your so good at this

Looks awesome. Did I miss the measurements for the dough ingredients?

What we South Africans call milk (milk) tart

Wow nice gift

Omg I’m watching this at 11.45 pm I’ll be going to sleep thinking of your aubergine Parma.. thanks Rik for another great cooking idea. I’ll tell my husband it’s our no meat meal. He’s not keen on aubergines so he can eat it or make something himself lol he’ll eat it

This was just as comforting as you described. I used up shredded brussel sprouts and the last kale leaf with a wedge of cabbage. I will never mash potatoes without drying them again.

Another great dish Rik thanks as always my daughter will love this

Oh bless my mumused to make a custard tart every Saturday as a treat. Wow it was amazing. This looks terrific Rik will give it a go. Thanks as always

Short and sweet. No fuss no muss and great eating. How bout ground nuts like pecans or walnuts in the crust? Thanks as usual

No potatoes ! You are right !!! 😊

Looks delish, might try this x

One of my all time favourites, the hit of nutmeg really makes it!

Going for this

Looks wonderful….but all those leftover egg whites! I know, make meringues, but how many can/should 2 people eat?

Love them. Great video thanks Rik

Love this glad i found you good basic food👏👏

Rik, I'm making this. I'd like to know how to make other varieties too.