Categories: Desert

Ingredients

• 2 sheets (25cm x 25cm) ready rolled frozen puff pastry, thawed
• Melted butter, to grease
• 750ml (3 cups) milk
• 375ml (1 1/2 cups) thickened cream
• 8 egg yolks
• 220g (1 cup) caster sugar
• 50g (1/3 cup) plain flour
• 35g (1/4 cup) cornflour
• 50g butter, chopped
• 2 tsp vanilla essence
• 230g (1 1/2 cups) pure icing sugar, sifted
• 2 tbs canned passionfruit in syrup

Directions

1. Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Place 1 pastry sheet onto each lined tray. Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until pastry puffs and browns. Remove from the oven. Cover pastry with a clean tea towel and use your hands to gently push the pastry down to flatten. Set aside for 15 minutes to cool.

2. Brush 23cm (base measurement) square slab pan with butter to lightly grease. Line base and sides with foil. Place 1 pastry sheet, flat-side down, in base of prepared pan.

3. Meanwhile, heat milk and cream in a heavy-based saucepan over medium heat until mixture just comes to the boil. Combine egg yolks, sugar, flour and cornflour in a heatproof bowl. Whisk until thick and pale. Gradually stir hot milk mixture into egg mixture. Place in a clean saucepan over low heat, stirring with a wooden spoon, for 5 minutes or until custard comes to the boil and thickens. Remove from heat. Stir in butter and vanilla essence until combined. Pour over pastry and place remaining pastry flat-side (unpressed side) up on top. Place in fridge for 1 hour or until custard sets.

4. Place icing sugar and passionfruit in large bowl and stir until smooth and glossy. Turn slice out onto a large chopping board and remove the foil. Spread icing over the top of the slice with the back of a spoon. Set aside for 20 minutes or until icing is set. Use a serrated knife to cut the vanilla slice into 16 pieces.

Email to a friend | Print this recipe | Back