Passionfruit and custard slice

PREP 15 MINS + 30 MINS COOLING/4 HOURS SETTING COOK 20 MINS

SERVES 12 AS A DESSERT

1 sheet frozen ready-rolled, 25% reduced-fat puff pastry or gluten-free pastry, thawed 125ml (½ cup) cold water

1½ Tbsp powdered gelatine

70g (½ cup) custard powder or

gluten-free custard powder

1L (4 cups) skim milk

80g (⁄ cup) caster sugar or ⁄ cup

granulated sugar substitute 250ml (1 cup) fresh passionfruit

pulp

1 Preheat oven to 180°C (fanforced). Cut a 5cm strip off one edge of the sheet of pastry. Line a 4cm-deep 16cm x 26cm slab pan (base measurement) with pastry, allowing the pastry to come up the sides slightly (to allow for shrinkage while the pastry cooks). Using a fork, prick the pastry. Line pastry with baking paper, then fill with raw rice or pastry weights. Blindbake for 15 minutes. Remove baking paper and rice or weights and bake for a further 5 minutes or until the pastry is light golden. Set aside to cool. Remove the pastry from the pan and line the base with baking paper, allowing the paper to overhang the sides. Return the pastry base to the pan. 2 Meanwhile, put the water in a small bowl. Sprinkle the gelatine over. Stir. Set aside for 10 minutes.

3 Put the custard powder in a medium saucepan. Gradually whisk in the milk. Cook, stirring, over a medium heat until the custard comes to a simmer and thickens. Stir in the gelatine mixture and sugar and cook over a low heat until the sugar has dissolved. Remove the pan from the heat.

4 Pour the custard through a sieve into a large bowl. Cover surface of custard with plastic wrap. Set aside for 30 minutes to cool. Pour the custard over the pastry base.

Drizzle the passionfruit pulp over the custard. Using a skewer, swirl the passionfruit through the custard. Put in the fridge for 4 hours or until set.

5 Using the baking paper, lift up the slice and remove from the pan. Cut into 12 pieces to serve.

Nutrition info

PER SERVE (with sugar) 558kJ, protein 6g, total fat 1g (sat. fat 1g), carbs 22g, fibre 4g, sodium 104mg • Carb exchanges 1½ • GI estimate low • Gluten-free option

GFO

PER SERVE (with sugar substitute) 462kJ, protein 6g, total fat 1g (sat. fat 1g), carbs 16g, fibre 4g, sodium 104mg • Carb exchanges 1 • GI estimate low • Gluten-free option

Everything’s designed to be prepped ahead of time and easily transported. Enjoy your picnic!