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Passionfruit & vanilla custard slice
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in flaky pastry with a luscious passionfruit filling.
Ingredients:
  • 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, thawed
  • 230g (1 1/2 cups) pure icing sugar
  • 2-60.00 ml fresh passionfruit pulp
  • 250ml (1 cup) milk
  • 3 egg yolks
  • 55g (1/4 cup) caster sugar
  • 40.00 ml plain flour
  • 4.40 gm vanilla extract
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper. Cut each sheet of pastry into 6 pieces and prick them with a fork. Arrange half of the pieces on the trays and bake for 10 minutes until crisp and golden. Cool on a wire rack for 15 minutes. Repeat with the rest of the pastry.
  • For the filling: Warm the milk in a saucepan until simmering over low heat. In a bowl, whisk together egg yolks and caster sugar until pale and creamy. Add flour and mix gently. Slowly incorporate the hot milk into the egg mixture. Transfer back to the pan, cook on low heat while stirring constantly for 5 minutes until the custard thickens and coats the spoon.
  • Pour the custard into a small heatproof bowl. Mix in the vanilla and let it cool for 15 minutes, stirring occasionally. Cover the custard with plastic wrap to prevent a skin from forming, then chill in the fridge for 30 minutes. In a separate bowl, whip the cream with an electric beater until soft peaks form. Gently fold the custard into the cream using a metal spoon until well combined.
  • Mix the icing sugar and passionfruit in a small bowl. Place a piece of pastry on each serving plate. Spread with the custard mixture. Layer with remaining pastry and custard, ending with a pastry layer. Drizzle passionfruit icing on top before serving.

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