Vanilla Slice

Instructions

1. 1

   Preheat oven to 200°C (400°F). Cut the puff pastry sheet in half. Place both halves on a lined baking tray and prick all over with a fork. Cover with parchment paper and another baking tray on top to prevent puffing.

2. 2

   Bake for 15-20 minutes until golden and crisp. Remove weights and cool completely on wire racks.

3. 3

   For the custard, whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Heat milk in a small saucepan until just steaming.

4. 4

   Gradually pour hot milk into egg mixture, whisking constantly. Return to saucepan and cook over medium heat, stirring continuously until thick and bubbling.

5. 5

   Remove from heat, stir in butter and vanilla extract. Cover surface with plastic wrap to prevent skin forming. Cool to room temperature.

6. 6

   Trim pastry sheets to fit a small 15x20cm rectangular dish. Place one sheet in the base.

7. 7

   Pour cooled custard over the pastry, spreading evenly. Gently place second pastry sheet on top.

8. 8

   For the icing, mix powdered sugar with passion fruit pulp and hot water until smooth. Spread evenly over top pastry layer.

9. 9

   Refrigerate for at least 4 hours or overnight until set. Cut into 4 squares with a sharp knife dipped in hot water.

10. 10

    Serve chilled. Best consumed within 2 days.