Passionfruit vanilla slice

SERVES 12 PREP + COOK TIME 1 HOUR (+ COOLING)

2 sheets puff pastry, thawed

½ cup (110g) caster sugar

½ cup (75g) cornflour

¼ cup (30g) custard powder

600ml milk

30g butter

1 egg yolk

2 teaspoons vanilla bean paste

200ml cream, whipped to firm peaks

PASSIONFRUIT ICING

1 ½ cups (240g) icing sugar

1 teaspoon soft butter

¼ cup (60ml) passionfruit pulp

1 Preheat oven to 220°C/ 200°C fan. Line a baking tray with baking paper. Place one sheet of puff pastry on baking tray (be sure to remove plastic from pastry sheet), lay another sheet of baking paper on top, followed by a second baking tray. Bake in oven for 15 minutes, reduce temperature to 200°C/ 180°C fan and bake for a further 10-12 minutes or until pastry is dark golden. Repeat with second sheet of puff pastry. Cool pastry on wire racks.

2 Using a serrated knife, trim pastry sheets to 20cm squares. Line a 20cmsquare cake pan with baking paper that extends above the rim for easy removal. Place one square in the base of pan.

3 Combine sugar, cornflour and custard powder in medium saucepan. Gradually add milk, stirring until smooth. Add butter, stirring over medium heat until mixture boils and thickens. Simmer, stirring, for 3 minutes or until custard is thick and smooth. Remove from heat. Stir in egg yolk and vanilla. Transfer to a large bowl. Cover surface of custard with cling film to prevent a skin forming. Cool to room temperature.

4 To make passionfruit icing, place sifted icing sugar, butter and passionfruit pulp in a heatproof bowl over a saucepan of simmering water. Stir until icing is just spreadable.

5 Beat custard until smooth, then mix whipped cream into custard in two batches. Spread custard mixture over pastry in pan. Top with remaining pastry, trimming to fit if necessary, and press down slightly. 6 Spread pastry with passionfruit icing. Refrigerate for 3 hours or until custard is firm.