adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Passionfruit coconut vanilla slice recipe
Passionfruit coconut vanilla slice recipe
0 Likes
Prep Time:
290 minutes
Cook Time:
25 minutes
Total Time:
315 minutes
Elevated vanilla slice with coconut, white chocolate, and tangy passionfruit glaze.
Ingredients:
  • 120g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 egg yolks
  • 150g (1 cup) plain flour
  • 50g (1/3 cup) cornflour
  • 35g (1/3 cup) desiccated coconut
  • 375ml (1 1/2 cups) milk
  • 3 egg yolks
  • 70g (1/3 cup) caster sugar
  • 35g (1/4 cup) cornflour
  • 150g unsalted butter, chopped, at room temperature
  • 100g white chocolate, melted
  • 125ml (1/2 cup) passionfruit pulp (from 5-6 passionfruit)
  • 5.00 gm cornflour
  • 55g (1/4 cup) caster sugar
  • 1.50 gm gelatine powder
Instructions:
  • - Preheat your oven to 180C (160C fan forced) and lightly grease a 4cm-deep, 23cm square cake pan. Line the pan with baking paper, leaving some overhang on the sides. - In a bowl, use electric beaters to combine the butter and sugar, then mix in the egg yolks. - Add the sifted flours and coconut to the bowl and stir until well combined. - Use lightly floured hands to evenly press the mixture over the base of the pan. - Bake for 12-15 minutes or until lightly browned. - Allow it to cool in the pan before serving.
  • Prepare the custard by heating milk in a saucepan until boiling. In a separate bowl, beat egg yolks, sugar, and vanilla until pale and creamy using electric beaters. Stir in cornflour, then gradually whisk in the hot milk. Transfer the mixture to a clean saucepan and whisk over medium-low heat until it boils and thickens, which should take about 3-5 minutes. Once ready, transfer the custard to a clean bowl, cover the surface with plastic wrap, and let it cool.
  • Beat cold custard mixture in a bowl until smooth using electric beaters. Add butter and chocolate, then beat well. Spread the mixture evenly over the biscuit base, then chill in the fridge for 2-3 hours or until set.
  • Prepare the passionfruit glaze by straining the passionfruit pulp and adding 1 tablespoon of seeds back to the strained juice. Combine cornflour and 80ml (1/3 cup) water in a saucepan, then add the juice and sugar. Boil and stir over medium heat until slightly thickened. Remove from heat, whisk in gelatine until dissolved, and let it cool to room temperature. Once cooled, pour it over the custard, chill for 1 hour to set, then cut into squares for serving.

Similar Recipes