Name: Passionfruit vanilla slice
Yield: 6
Ingredients: Pastry; 500 gm butter puff pastry; Passionfruit-vanilla custard; 150 gm caster sugar (2/3 cup); 100 gm cornflour (2/3 cup); 810 ml milk (3¼ cups); 125 ml passionfruit juice (½ cup); 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

Ingredients

Pastry

500 gm butter puff pastry

Passionfruit-vanilla custard

150 gm caster sugar (2/3 cup)

100 gm cornflour (2/3 cup)

810 ml milk (3¼ cups)

125 ml passionfruit juice (½ cup)

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

Method

Main

1.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.

2.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.

3.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.

4.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.
Notes