Vanilla Slice

INGREDIENTS

2 sheets ready rolled puff pastry

Custard
1/2 cup caster sugar
1/3 cup cornflour
1/4 cup custard powder
2 cups milk
40g butter
2 egg yolks
2 tsp vanilla extract

Filling
1 1/2 tsp vanilla extract
1 tblsp boiling water
250g cream cheese, softened
1/3 cup caster sugar
3/4 cup cream

Passionfruit Icing
1 1/2 cups icing sugar, sifted
1 tsp butter, softened
2 tblsp passionfruit pulp

METHOD

Base
Grease a 23cm square cake tin and line base and sides with foil. Set aside.

Grease two oven trays. Place pastry sheets on trays and prick all over with a fork. Bake for approx 10 mins at 240 degrees celsius or until browned. Allow to cool and then flatten each sheet. Place one sheet into base of prepared cake tin.

Custard
Blend sugar, cornflour, custard powder and milk in a saucepan. Stir continuously over heat until mixture boils and thickens. Remove from heat. Stir in butter, egg yolks and vanilla. Pour hot custard over pastry base. Allow it to cool for 15 minutes.

Filling
In a small jug sprinkle gelatine over boiling water. Whisk with a fork until gelatine has dissolved. Allow it to cool slightly.

With an electric mixer, beat cream cheese, sugar and cream until smooth. Stir in gelatine mixture. Spread over custard mixture. Place remaining pastry sheet over the top, flat side up. Press down very gently. Refrigerate for 4 hours.

Icing
In a heat proof bowl, mix icing sugar butter and passionfruit together. Place bowl over a small saucepan of hot water. Stir until icing is a spreadable consistency.

Spread over the top of the pastry. Refrigerate until set. Cut into even squares prior to serving.

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