- Prep Time: 6h 40 min
- Serving: Serves more than 10
Vanilla Slice
Vanilla Slice is a favourite patisserie treat for many people. This is our take on the classic recipe. Our version is a little different to a store bought slice as we have chosen to eliminate custard powder and gelatine which are two common ingredients in many vanilla slices. We are sure you and your guests will love it! - Peta
Recipe Tester Feedback: "This is a dessert that I would make again and again, so easy with an amazing end result." - Shannon
No: Nuts
Contains: Gluten / Egg / Dairy
Preparation Time 40 minutes
Setting Time 6 hours
Makes Approx. 16 pieces
Cannot be frozen
Note: you can use 40g custard powder and 40g cornflour in place of the 80g cornflour if preferred.
Ingredients
- puff pastry - 2 sheets, or make your own using the Iced Puff Pastry recipe (accessible for all subscribers in the Easter 2015 Bonus Issue)
- Custard:
- cream - 300g, pure
- milk - 300g
- sugar - 100g
- egg yolks - 3
- cornflour - 80g
- vanilla pod - 1, seeds only
- Icing:
- icing sugar - 200g
- passionfruit - 2, pulp
- lemon juice - 1 tsp
- water - may require
Method
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place one sheet of puff pastry onto each tray. Bake until golden brown. Remove from oven and gently flatten with an egg flip or similar.
- Meanwhile commence your custard filling. Add cream (300g), milk (300g), sugar (100g), egg yolks (3), cornflour (80g) and vanilla seeds to bowl.
- Place simmering basket on top of the bowl in place of the measuring cap. Program 18 minutes / 90C / Speed 4.
- Line the square dish with baking paper.
- Trim each puff pastry sheet with a sharp knife to fit inside the tin. Place one sheet into the base of the pan.
- Top with custard mixture.
- Place second sheet on top of the custard mixture. Press down carefully to adhere the pastry to the custard.
- Place into the fridge to cool slightly whilst making the icing.
- To make the icing: place the icing sugar (200g), lemon juice (1 tsp) and pulp from one passionfruit into into a clean and dry bowl. Combine Speed 2 / 5 seconds.
- Add more passionfruit pulp to achieve a thick icing. You may need a drizzle of water to thin it if the passionfruit aren't juicy enough.
- Gently pour the icing over the pastry and smooth out with the back of a spoon. Place back into the fridge to set for 6+ hours.
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