Vanilla slice with passionfruit icing

PREP + COOK TIME 50 MINUTES (PLUS CHILLING TIME) MAKES 12 PIECES

2 sheets frozen puff pastry, thawed

1/3 cup (50g) cornflour

½ cup (125ml) water

2 cups (500ml) milk

50g unsalted butter, chopped

1 cup (250ml) pouring cream

½ cup (110g) caster sugar

2 tsp vanilla extract

6 free-range egg yolks

ICING

2 cups (320g) icing sugar, sifted

1/3 cup passionfruit pulp, plus extra for drizzling (optional)

Juice of 1 lemon

1 Preheat oven to 200°C.

Line 2 baking trays with baking paper and place the pastry on top. Cover with another sheet of paper and weigh down with another tray. Bake for 30 minutes, then cool. Trim to 20cm squares.

2 Place the cornflour and water in a jug and whisk to combine, then set aside. 3 Place the milk, butter, cream, sugar, vanilla and egg yolks in a medium saucepan over low heat; bring to the boil. Remove from heat and whisk in the cornflour mixture. Return saucepan to medium heat and whisk for 5 minutes or until thickened. Cool for 15 minutes.

4 Line a 20cm cake tin with baking paper, making sure the paper goes all the way up the sides. Line the base with one piece of pre-baked pastry, then pour custard on top. Top with second piece of pastry and gently press down to compact. Set aside.

5 To make the icing, place icing sugar and pulp in a bowl. Add a squeeze of lemon and mix well. Spread over the top layer of pastry, then refrigerate for at least six hours, preferably overnight. Cut into 12 pieces and drizzle with extra passionfruit pulp.