Vanilla Slice

Serves 16

  • 2 frozen puff pastry sheets
    2½ cups milk
    600ml thickened cream
    2/3 cup cornflour
    ½ cup custard powder
    1 1/4 cups Bundaberg Caster Sugar
    3 egg yolks
    3 teaspoons vanilla extract
    50g butter, chopped
    2 1/4 cups Bundaberg Pure Icing Sugar, sifted
    1 tablespoon softened butter
    1/3 cup passionfruit pulp (about 4 passionfruit)
1. Preheat oven to 210oC.  Line 23cm square pan with baking paper, ensuring that the paper extends 5cm above two opposite sides (this will make it easy to lift out the slice).
2. Line two baking sheets with baking paper. Place a pastry sheet on each tray. Bake 15 minutes, or until golden brown. Place a tea towel over one sheet and gently flatten with your hands. Repeat with other pastry sheet. Remove tea towel and set pastry sheets aside to cool. Once cool, place one sheet, cooked side up, in bottom of the lined pan (you may need to trim it slightly to fit).
3. Place milk and cream in a saucepan over a medium heat until hot, but not boiling. Meanwhile, place cornflour, custard powder and caster sugar in a saucepan and stir to mix. Gradually add the hot milk mixture, stirring continuously. Place over a medium/high heat and whisk continuously until very thick and boiling. Remove from heat and add egg yolks, vanilla and butter. Whisk briskly until smooth. Immediately pour into pastry lined pan Smooth top and allow to cool slightly. Trim other pastry sheet, if necessary, before placing on top of filling, cooked side up. 
4. Make icing. Place icing sugar in a large bowl. Add butter and passionfruit pulp and stir well to combine. Spread over top of slice. Refrigerate for 3 hours or overnight. Remove from pan and cut into squares.