Vanilla Slice With Passionfruit Icing
3 slices of puff pastry
1 cup (220g) caster sugar
1 cup (125g) custard powder
1.25 litres (5 cups) milk
2 egg yolks
1- 2 teaspoons vanilla essence
For the icing:
2 cups (320g) Icing sugar
50g butter, melted
pulp of 3 passion fruits or half a (170ml) tin.*
Preheat oven to 220Â°C. Line a 22cm square tin with baking paper.
Using a sharp knife trim pastry to a 24cm square. Prick well with the tines of a fork. Place on a baking sheet and top with
another heavy baking sheet. Bake for 12 Minutes or until golden. Set aside to cool. Repeat with remaining pastry.
Place one piece of the puff pastry in the bottom of the tin.
Place sugar and custard powder in a saucepan. Add enough milk to make the mixture smooth and place over medium heat. Add
remaining milk and cook, whisking until mixture thickens. Remove from heat and add butter, eggs and vanilla essence.
Pour half the custard immediately over the puff pastry. Place another layer of pastry on top and pour over remaining custard.
Place remaining pastry on top. Set aside to cool and set.
Sift icing sugar into a bowl. Mix through butter and passionfruit pulp and a little water if necessary. Turn out slice and ice. Serve cut into squares.
*The amount of pulp needed will depend upon the quality of the passion fruits. Add enough to make an icing consistency.