Name: Classic Vanilla Slice with Passionfruit Icing
Total time: 45 min
Yield: 12
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

Classic Vanilla Slice with Passionfruit Icing

Preparation time 45 mins
Serves 12 people
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Publication 30 March 2020
Categories
- Desserts
- Vegetarian

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

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.
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.
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.
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.
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.