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Classic Vanilla Slice with Passionfruit Icing

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Preparation time: 45 min
Serves 12 people
3.82 Average Rating
Print Recipe
Published

Ingredients

  • 2 sheets frozen butter puff pastry, thawed
  • 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 

PASSIONFRUIT ICING

  • 1 ½ cups icing sugar
  • 20g butter, melted
  • 2 ½ tablespoons passionfruit pulp (about 2-3 passionfruit)

Method

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  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.
  2. Meanwhile, 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.
  3. Whisk cornflour and yolks together in a large bowl. Gradually whisk in hot milk mixture to combine. Return to saucepan and cook on medium high heat, stirring constantly, until mixture boils and thickens. Boil for 2 minutes, stirring.
  4. 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.
  5. Meanwhile, to make the passionfruit icing, place icing sugar and butter in a bowl. Stir in passionfruit pulp until smooth. Spread icing over slice. Chill for 30 minutes or until set. Lift slice from pan. Cut into squares or rectangles.  

Video

Nutrition Per Serve

  • 123g Serving size
  • 1550kJ 370kcal Energy
  • 4.7g Protein
  • 25.6g Total fat
  • 15.8g Saturated fat
  • 29.2g Carbs (total)
  • 17.9g Carbs (sugar)
  • 74mg Sodium
  • 1.3g Fibre

Reviews

Overall Rating

Average Rating: 3.82

127 reviews

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