Ingredients
- 2 sheets butter puff pastry
Custard Filling
- 260 grams caster sugar
- 65 grams custard powder
- 90 grams corn flour
- 3 cups milk
- 1 cup cream
- 75 grams butter
- 2 teaspoons vanilla extract
- 3 egg yolks
Passionfruit Icing
- 225 grams icing sugar
- 2 tablespoons passionfruit pulp
Instructions
- Preheat the oven to 180 °C. Line two trays with baking paper and lay a sheet of pastry on each tray. Cover with another sheet of baking paper and then place another tray on top. Bake the pastry for 20 minutes, until golden. Set aside to cool completely.
- Line a 23cm square tin with baking paper or foil. Trim both sheets of pastry to fit the tin and then place one sheet of pastry in the base of the tin.
Custard Filling
- In a saucepan combine the sugar, corn flour and custard powder. Add the milk and whisk until smooth. Add the cream.
- Stir the mixture over a medium heat until the mixture boils and thickens. Add the butter and vanilla extract and remove from heat. Once the butter has melted add the egg yolks and stir until combined.
- Spread the custard mixture into the prepared pan and then add the second sheet of pastry to the top. Set aside to cool completely.
Passionfruit Icing
- Combine the icing sugar and passionfruit pulp in a large bowl. Mix together until smooth.
- Spread the icing on top of the pastry and then refrigerate for at least 6 hours before slicing and serving.
There’s something undeniably nostalgic about a classic vanilla slice. This dessert, with its layers of buttery puff pastry, rich custard filling, and tangy passionfruit icing, is a timeless treat that brings back fond memories of family gatherings and afternoon tea. Today, I’m excited to share my favorite vanilla slice recipe, which promises to delight your taste buds with its creamy texture and vibrant flavors. Let’s dive into the recipe!
Preparing the Pastry
Start by preheating your oven to 180°C and then line two baking trays with parchment paper. Lay a sheet of butter puff pastry on each tray, cover them with another sheet of parchment paper, and place another baking tray on top to prevent the pastry from puffing up too much. Bake for 20 minutes or until the pastry is golden brown, then set aside to cool completely.
Custard Filling
In a medium saucepan, combine 260 grams of caster sugar, 90 grams of corn flour, and 65 grams of custard powder. Gradually add 3 cups of milk, whisking until smooth, then add 1 cup of cream.
Place the saucepan over medium heat and stir constantly until the mixture boils and thickens. Remove from heat and add 75 grams of butter and 2 teaspoons of vanilla extract, stirring until the butter has melted. Beat in 3 egg yolks until fully incorporated, resulting in a smooth, thick custard.
Assembling the Vanilla Slice
Line a 23cm square tin with parchment paper or foil. Make sure the lining overlaps the tin, as this will make it easier to remove the slice later on. Trim the cooled pastry sheets to fit the tin, ensuring you trim both sheets at this point since it’s harder to use the tin to trim them once the custard is added.
Place one sheet in the base of the tin and pour the warm custard filling over it, spreading it evenly. Place the second sheet of pastry on top of the custard and allow it to cool completely.
Passionfruit Icing
In a large bowl, combine 225 grams of icing sugar with 2 tablespoons of passionfruit pulp. Mix until smooth, then spread the icing over the top layer of pastry.
You might be tempted to add more liquid while mixing the icing, but it’s important to be persistent; it will eventually come together to create a thick, spreadable mixture.
Final Steps
Refrigerate the assembled slice for at least 6 hours to allow the custard to set and the flavors to meld together. Once set, slice it into squares and serve.
Tips for the Perfect Vanilla Slice
- Patience is Key: Allowing the slice to refrigerate for at least 6 hours ensures that the custard is firm and the slice holds together when cut. Overnight is even better.
- Even Layers: Ensure the custard is spread evenly to prevent any uneven layers when cutting the slice. A spatula will be your friend when spreading the custard.
- Sharp Knife: Use a sharp knife to cut the slice into squares for clean edges and a professional look. A serrated knife works well.
- Icing Sugar Shortcut: Instead of using icing, you may also try dusting the vanilla slices with powdered sugar after they have been cut. This method is a great shortcut, and the presentation still looks great.
