food for thought

by michelle

classic vanilla slice

with one comment

Those of you who grew up in Australia will know this slice with it’s thick, yellow, cream-free custard sandwiched between two layers of flaky pastry and topped with passionfruit icing. A glorious, messy treat!


Preheat your oven to 200ºC (390ºF). Take 2 sheets of store-bought puff pastry and (on lined or greased baking sheets) bake for 10-15 minutes until puffed and golden. Remove from the oven and gently flatten with a clean chopping board. Line a square cake tin with paper, making sure the paper protrudes above the top edges and lay the first sheet of pastry in the bottom of the tin. Now in a saucepan combine 1⅓ cups of caster sugar, 1 cup of cornflour and ¾ of a cup of vanilla custard powder. Slowly add 4½ cups of milk until you have a smooth mixture. Add 75g (2¾ oz) of chopped butter and cook over low heat, stirring, until very thick. Remove from the heat and stir in 2 egg yolks, 1 teaspoon of pure vanilla essence or paste and a few drops of yellow food colouring (optional). Spread this custard evenly over the pastry in the cake tin and set in the fridge. Before serving place the second pastry square on top. To make the passionfruit icing, mix 2½ cups of pure icing sugar with 2 teaspoons of butter and the pulp from 3 fresh passionfruit. Spread this icing over the top pastry sheet and allow to set before serving.


One Response

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  1. You are right Michelle a glorious messy treat but it remains one of my favourites. This one looks delicious..


    March 23, 2016 at 9:23 am

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