Passion fruit vanilla slice

Makes 10 Prep and cooking time: 1 hr (+refrigeration and cooling time) • 3 sheets puff pastry, just thawed • 1.25 litres (5 cups) milk • 1 medium (140g) lemon • 1 vanilla bean or 1 tsp vanilla

extract • 12 egg yolks • 1 cup (220g) castor sugar • 2/3 cup (100g) cornflour • 100g butter, chopped, softened • 1½ cups (240g) icing sugar mixture 2 passion fruits (granadillas)

1. Preheat the oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

2. Place one sheet of pastry on the tray and prick with a fork; top with a sheet of baking paper and another oven tray. Bake for 20 min or until golden brown. Repeat with remaining sheets.

3. Place the milk in a saucepan. Peel six strips of rind thinly from the lemon, avoiding the pith. Split the vanilla bean lengthways and scrape out seeds. Add vanilla bean and seeds or extract to milk. Bring to the boil and remove from heat. Strain into a jug.

4. Using an electric mixer, beat the egg yolks and sugar for 3 min, or until pale and thick. Add cornflour and beat until combined.

5. Beat half the hot milk into the eggs on low speed. Return the egg mixture to the saucepan with the remaining milk and bring just to the boil, whisking constantly – the custard will thicken considerably. Lower the heat and cook 2-3 min, beating constantly and making sure the custard doesn’t catch and burn. Remove from heat and continue to beat to release heat. Cool to ‘blood temperature’ (a little warmer than room temperature). Beat in butter.

6. Place one pastry sheet on a baking paper-lined board; spread with half the custard. Repeat layers with remaining pastry sheets and custard. Cover, and refrigerate for at least 1 hour.

7. Sift icing sugar into a large bowl; stir in passion fruit pulp. Add 1 tsp water to make a spreadable consistency. Spread over slice; refrigerate until firm.

8. To serve, cut into 10 pieces using a serrated knife.

NOT SUITABLE FOR FREEZING OR MICROWAVING.