Vanilla Slice
Vanilla Slice

PREP + COOK TIME 55 MINUTES (+ COOLING & REFRIGERATION)  MAKES 16 PIECES

2 sheets frozen puff pastry, thawed

110g (½ cup) caster sugar

75g (½ cup) cornflour

30g (¼ cup) custard powder

625ml (2½ cups) whole milk

30g unsalted butter

1 egg yolk

1 teaspoon vanilla extract

180ml (¾ cup) whipping cream

 

PASSIONFRUIT ICING

250g (1½ cups) icing sugar

1 teaspoon softened butter

60ml (¼ cup) passionfruit pulp

 

1     Preheat oven to 240°C/220°C fan. Grease a deep 22cm square cake pan; line with foil, extending 
foil 10cm over sides of pan.

2     Place each pastry sheet on a separate greased oven tray. Bake for 15 minutes; cool. Flatten pastry with hand; place one pastry sheet in pan, trim to fit if necessary.

3     Combine sugar, cornflour and custard powder in a medium saucepan; gradually stir in milk until smooth. Add butter; stir over medium heat 3 minutes or until mixture boils. Reduce heat; simmer 3 minutes or until thick and smooth. Remove from heat; add egg yolk and extract. Stir to combine. Cover surface of custard with cling film; cool to room temperature.

4     Make passionfruit icing.

5     Beat cream in a small bowl with an electric mixer until firm peaks form. Fold the cream into custard, in two batches.

6     Spread custard mixture over pastry in pan. Top with remaining pastry, trim to fit if necessary; press down slightly. Spread icing over pastry.

7     Refrigerate slice for 3 hours or overnight.

 

PASSIONFRUIT ICING  

Place sifted icing sugar, butter and passionfruit pulp in a small heatproof bowl over a saucepan of simmering water for 2 minutes or until icing is smooth.