Passionfruit vanilla slice
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Serves
6
| Pastry |
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500 gm
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butter puff pastry
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| Passionfruit-vanilla custard |
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150 gm (2/3 cup)
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caster sugar
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100 gm (2/3 cup)
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cornflour
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810 ml (3¼ cups)
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milk
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125 ml (½ cup)
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passionfruit juice
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1
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vanilla bean, scraped seeds only
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2
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egg yolks
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40 gm
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butter, softened
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| Passionfruit icing |
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150 gm
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pure icing sugar, sieved
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2
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passionfruit, pulp only
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1
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Preheat oven to 200C. Halve pastry and roll each piece to 19cm square, place on baking paper-lined oven trays and refrigerate for 30 minutes. Trim each to 18cm square, prick all over with a fork, and bake for 15 minutes or until puffed and golden. Cool on a wire rack, then halve each piece horizontally, using a serrated knife, to give four squares.
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2
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For custard, combine sugar and cornflour in a saucepan over medium heat, add milk a little at a time, whisking until smooth. Add juice and vanilla seeds. Bring just to the boil, whisking until smooth and thick. Remove from heat, whisk in yolks and butter and set aside.
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3
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Line an 18cm-square cake pan with baking paper, place a piece of pastry in base and pour over a third of the custard, level with a palette knife and top with another piece of pastry. Repeat with remaining custard and pastry. Stand for 2 hours or until set.
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4
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For icing, combine ingredients in a bowl and mix. Spread over slice and serve.
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Note To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve. Twelve passionfruit yield about 1 cup of juice.
RECIPE Emma Knowles
PHOTOGRAPHY Brett Stevens
STYLING Emma Knowles