Pas­sion­fruit vanilla slice

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 16 PREP AND COOK TIME 1 HOUR (+ RE­FRIG­ER­A­TION TIME)

2 sheets but­ter puff pas­try ½ cup (110g) caster sugar ½ cup (75g) corn­flour ¼ cup (30g) cus­tard pow­der 2½ cups (625ml) milk 30g but­ter 1 egg yolk 1 tea­spoon vanilla ex­tract ½ cup (125ml) cream

PAS­SION­FRUIT IC­ING

1½ cups (240g) ic­ing sugar 1 tea­spoon soft but­ter ¼ cup (60ml) fresh pas­sion­fruit pulp 1 Pre­heat the oven to 240°C (220°C fan-forced). 2 Place each pas­try sheet on sep­a­rate greased oven trays. Prick all over with a fork and place an­other bak­ing tray di­rectly on top of each pas­try sheet (see Test Kitchen tips). Bake for 15 min­utes. Re­move top oven tray and bake a fur­ther 5 min­utes or un­til browned. Cool. 3 Mean­while, com­bine the sugar, corn­flour and cus­tard pow­der in a medium saucepan; grad­u­ally add milk, stir­ring un­til smooth. Add but­ter; stir over heat un­til mix­ture boils and thick­ens, then sim­mer, stir­ring, for about 2 min­utes or un­til cus­tard is thick and smooth. Re­move from heat; stir in egg yolk and vanilla. Trans­fer to a medium bowl. Cover sur­face of cus­tard with plas­tic wrap; cool to room tem­per­a­ture. 4 PAS­SION­FRUIT IC­ING Place sifted ic­ing sugar, but­ter and pulp in a small heat­proof bowl over a small saucepan of sim­mer­ing wa­ter; stir un­til ic­ing is spread­able. 5 Whip cream un­til firm peaks form. Beat cus­tard to soften slightly, then fold cream into cus­tard. Spread cus­tard mix­ture over one pas­try square; top with the sec­ond pas­try square. Spread with Pas­sion­fruit Ic­ing. Re­frig­er­ate for 1-2 hours or un­til firm. Not suit­able to freeze or mi­crowave.

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