Classic Vanilla Slice with Passionfruit Icing
Prep:  45 min (plus chilling)
Cook:  30 minutes
Serves:  12
Average: 4.1 (9 votes)
Difficulty:
Cuisine:
Saved:
Australian
696
Recipe by: Australian Eggs
Classic Vanilla Slice recipe made with fresh custard and homemade Passionfruit icing. This dessert is an Aussie childhood favourite.
Credit: Whisk Media Group
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Classic Vanilla Slice with Passionfruit Icing
Ingredients:
Pastry layers
Custard
Passionfruit icing
Method:
Pastry layers
  1. 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
  1. 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
  2. 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
  3. 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
  1. To make the passionfruit icing, place icing sugar and butter in a bowl. Stir in passionfruit pulp until smooth
  2. 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
Nutrition Information
Per adult serving (123g)

Calories

370.0

Energy

1550.0kJ

Protein

4.7g

Fat, Total

25.6g

Saturated

15.8g

Carbs, Total

29.2g

Sugars

17.9g

Dietary Fibre

1.3g

Sodium

74.0mg
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Feedback and Reviews

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Omg
Jessie
3 years 6 months ago
Absolutely fantastic
Great
Katrina
3 years 8 months ago
My favorite
Amazing
Missy
3 years 8 months ago
I started practicing my cooking skills while in this Covid lockdown. This recipe was great. Will be making again once we get out of this.

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