Passionfruit vanilla slice
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
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.