There’s almost nothing better than a sweet, delicious dessert during summer, and this vanilla slice with passionfruit icing is the ultimate summer staple.
Here’s how to make it!
Preheat oven to 180°C/160°C fan-forced. Place 2 sheets frozen butter puff pastry sheets (thawed) on a large oven tray lined with baking paper. Cover with baking paper and weigh down with another tray. Bake 20 mins or until crisp and golden.
Cool on a rack. Place 1½ cups milk, 1½ pure cream, 60g chopped unsalted butter, 2 tsp vanilla bean paste, and ²/³ cup caster sugar in a medium saucepan. Stir over medium heat to until sugar dissolves, then bring to just below boiling point.
Remove from heat. Whisk ¹/³ cup cornflour and 6 egg yolks together in a large bowl. Gradually whisk in hot milk mixture to combine. Return to saucepan. Cook on medium-high heat, stirring constantly, until mixture boils and thickens. Boil 2 mins, stirring.
Line a 22cm square cake pan with 2 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 4 hours or until set firm.
To make passionfruit icing, place 1½ cups icing sugar and 20g melted butter in a bowl. Stir in 2½ tbsp passionfruit pulp until smooth. Spread icing over slice. Chill 30 mins or until set. Lift slice from pan. Cut into squares or rectangles.