The beautifully presented Classic Vanilla Slice with Passionfruit Icing is a timeless dessert that is super simple to create and a perfect way to make Mum feel special and loved this Mother's Day. With the creamy, smooth passionfruit icing and vanilla perfectly blending with the light and fluffy pastry, this stunning dish is sure to be the highlight of your Mother's Day afternoon tea next weekend.
Prep 45 mins (plus chilling time)
Cook mins 30
2 sheets frozen butter puff pastry, thawed
1½ cups milk
1½ cups pure cream
60g unsalted butter, chopped
2 teaspoons vanilla bean paste
⅔ cup caster sugar
⅓ cup cornflour
6 egg yolks
1 ½ cups icing sugar
20g butter, melted
2 ½ tablespoons passionfruit pulp (about 2-3 passionfruit)
Preheat oven to 180°C/160°C fan forced. Place each pastry sheet on a large oven tray lined with baking paper. Cover with baking paper and weigh down with another tray. Bake for 20 minutes or until crisp and golden. Cool on a rack.
Meanwhile, place the milk, cream, butter, vanilla and sugar in a medium saucepan. Stir over medium heat to until sugar dissolves, then bring to just below boiling point. Remove from heat.
Whisk cornflour and yolks together in a large bowl. Gradually whisk in hot milk mixture to combine. Return to saucepan and cook on medium high heat, stirring constantly, until mixture boils and thickens. Boil for 2 minutes, stirring.
Line a 22cm square cake pan with 2 long strips of baking paper, allowing 2cm overhang on all sides. Trim pastry sheets to fit snugly in pan. Place 1 sheet in the base. Pour in warm custard mixture. Top with pastry sheet and press down gently. Chill for 4 hours, or until set firm.
Meanwhile, to make the passionfruit icing, place icing sugar and butter in a bowl. Stir in passionfruit pulp until smooth. Spread icing over slice. Chill for 30 minutes or until set. Lift slice from pan. Cut into squares or rectangles.
Recipe from Australian Eggs.