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Passionfruit vanilla slice

You'll need

  Pastry 500 gm butter puff pastry   Passionfruit-vanilla custard 150 gm (2/3 cup) caster sugar 100 gm (2/3 cup) cornflour 810 ml (3¼ cups) milk 125 ml (½ cup) passionfruit juice 1 vanilla bean, scraped seeds only 2 egg yolks 40 gm butter, softened   Passionfruit icing 150 gm pure icing sugar, sieved 2 passionfruit, pulp only


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • For icing, combine ingredients in a bowl and mix. Spread over slice and serve.

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2007

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