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Passionfruit vanilla slice
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Prep Time:
200 minutes
Cook Time:
45 minutes
Total Time:
245 minutes
Creamy vanilla slice with a tangy passionfruit topping, a modern twist on a classic favorite.
Ingredients:
  • 4 sheets frozen puff pastry, thawed
  • 250ml milk
  • 3 gold-strength gelatine leaves (see note)
  • 110g cornflour
  • 60g custard powder
  • 220g caster sugar
  • 900ml thickened cream
  • 50g unsalted butter
  • 3 egg yolks
  • 150g icing sugar
  • Pulp of 2 passionfruit
Instructions:
  • Preheat the oven to 200°C and line 2 baking trays with baking paper. Grease and line an 18cm square loose-bottomed cake pan with baking paper, ensuring there is excess hanging over the sides. Place 1 pastry sheet on each baking tray and prick with a fork. Cover each pastry sheet with another sheet of baking paper and press down with a heavy baking tray. Bake for 35 minutes or until pastry is golden. Let the pastry cool, then repeat with the remaining 2 pastry sheets.
  • In a saucepan over medium heat, combine milk with vanilla pod and seeds. Heat until just below boiling point. Remove from heat and let it sit for 15 minutes to infuse.
  • Submerge the gelatine leaves in a chilled water bath for 5 minutes.
  • Pour the fragrant milk through a fine sieve into a clean saucepan. Whisk in the cornflour, custard powder, and caster sugar. Heat gently (use a simmer pad if you have one) for 5-6 minutes until it thickens slightly. Stir in cream and cook, continuously whisking, for another 5 minutes until the custard is thickened to perfection.
  • Remove any extra water from the gelatine leaves. Stir the gelatine leaves into the custard mixture until dissolved. Mix in the butter until combined, then take it off the heat and whisk in the egg yolks one by one. Cover closely with baking paper and let it cool slightly.
  • Trim the edges of the pastry to fit the prepared pan. Line the base with one sheet of pastry and spread one-third of the custard mixture on top. Chill in the fridge for 30 minutes until firm. Repeat layering the pastry and custard twice more, finishing with a final layer of pastry. Refrigerate the vanilla slice for at least 1 hour until the custard sets.
  • Stir icing sugar and passionfruit pulp in a bowl until smooth and slightly runny. Drizzle over the vanilla slice, letting it cascade down the sides. Cut the vanilla slice into nine 2cm squares and enjoy!

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