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Super-sized vanilla slice
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Prep Time:
320 minutes
Cook Time:
50 minutes
Total Time:
370 minutes
A delicious Australian twist on a classic French slice with the flavorful addition of passionfruit.
Ingredients:
  • 3 sheets frozen puff pastry, partially thawed
  • 537.50 gm caster sugar
  • 215.80 gm cornflour
  • 195.00 gm vanilla custard powder
  • 2 litres milk
  • 125g butter, chopped
  • 4 egg yolks, lightly beaten
  • 2 tsp vanilla bean paste
  • 412.50 gm pure icing sugar, sifted
  • 2 passionfruit
  • 20g butter, melted
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced and line 3 large baking trays with baking paper. 2. Place 1 pastry sheet on each tray and bake individually for 8 to 10 minutes until golden, puffed, and cooked through. 3. Allow the pastries to cool slightly, then gently flatten them with your hands and trim each to a 21.5cm square. 4. Let the pastries cool completely before using.
  • Grease two 6cm-deep, 22cm-square cake pans and line with baking paper, making sure to extend the paper 2cm above the edges of the pans.
  • In a large, heavy-based saucepan over medium heat, combine half of the sugar, cornflour, and custard powder. Gradually whisk in half of the milk until smooth. Add half of the butter and cook for 10 to 15 minutes, stirring constantly until the mixture simmers and thickens. Remove from heat and mix in half of the yolks and half of the vanilla. Place one sheet of pastry in the base of a prepared pan and spoon the hot custard over it. Top with a second pastry sheet.
  • In a large, heavy-based saucepan over medium heat, combine the remaining sugar, cornflour, and custard powder. Slowly pour in the remaining milk while stirring constantly until smooth. Add the remaining butter and cook, stirring constantly, for 10 to 15 minutes until the mixture simmers and thickens. Remove from heat and stir in the remaining yolks and remaining vanilla. Place the remaining sheet of pastry in the prepared pan and pour the hot custard over the pastry.
  • Let the pans cool at room temperature for 30 minutes, then refrigerate for 4 hours until cold and firm.
  • Prepare the passionfruit icing by combining icing sugar, passionfruit, and butter in a heatproof bowl over simmering water. Stir until smooth and well combined. Remove from heat. Flip one pastry-topped vanilla slice onto a serving plate, then layer the remaining slice on top. Spread the icing over the top slice. Chill in the refrigerator for 1 hour until set, then serve.

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