Classic Vanilla Slice recipe made with fresh custard and homemade Passionfruit icing. This dessert is an Aussie childhood favourite.
Pastry layers
Ingredients
2 sheets frozen butter puff pastry, thawed
Method
Preheat oven to 180°C/160°C fan forced. Place each pastry sheet on a large oven tray lined with baking paper. Cover with baking paper and weigh down with another tray. Bake for 20 minutes or until crisp and golden. Cool on a rack
Custard
Ingredients
1½ cups milk
1½ cups pure cream
60g unsalted butter, chopped
2 teaspoons vanilla bean paste
⅔ cup caster sugar
⅓ cup cornflour
6 egg yolks
Method
Place the milk, cream, butter, vanilla and sugar in a medium saucepan. Stir over medium heat to until sugar dissolves, then bring to just below boiling point. Remove from heat
Whisk cornflour and yolks together in a large bowl. Gradually whisk in hot milk mixture to combine. Return to saucepan and cook on medium heat, stirring constantly, until mixture thickens
Line a 22cm square cake pan with 2 long strips of baking paper, allowing 2cm overhang on all sides. Trim pastry sheets to fit snugly in pan. Place 1 sheet in the base. Pour in warm custard mixture. Top with pastry sheet and press down gently. Chill for 4 hours, or until set firm
Passionfruit icing
Ingredients
1 ½ cups icing sugar
20g unsalted butter, melted
2 ½ tablespoons passionfruit pulp (about 2-3 passionfruit)
Method
To make the passionfruit icing, place icing sugar and butter in a bowl. Stir in passionfruit pulp until smooth
Spread icing over chilled slice while still in pan. Chill for 30 minutes or until set. Lift slice from pan. Cut into squares or rectangles
