Passionfruit Vanilla Slice

I can’t believe it’s nearly February already.

Today is Australia day. So for my first post of the year, I thought I will share an Aussie favourite, the vanilla slice.

This homemade vanilla slice might not beat the nostalgia of school canteen’s unnatural yellow custard wedged between two slices of cardboard with an intoxicatingly sweet fondant icing. However, tastewise, this handmade version will win hands down with its creamy vanilla custard, crisp puff pastry and a tasty passionfruit icing.




Passionfruit Vanilla Slice
(Adapted from Australian Good Food Magazine. The magazine has unfortunately been discontinued.)

Makes 12 slices

2 sheets frozen puff pastry, thawed at room temperature
(Note: Make sure pastry is just thawed, or it will be difficult to handle.)

For the vanilla custard
250ml thickened cream
500ml full cream milk
50 grams unsalted butter, chopped
1 vanilla bean, split lengthways, seeds scraped
75 grams cornflour
25 grams plain flour
5 egg yolks
200 grams caster sugar

For the passionfruit icing
240 grams icing sugar
60ml passionfruit pulp

To make puff pastry:
Preheat oven to 220 degrees celcius (or 200 degrees celcius fan-forced).

Line a baking tray with baking paper. Place 1 puff pastry sheet on prepared tray. Top with another piece of baking paper. Weigh down with a heavy baking tray or pan. Bake for 10 minutes, or until edges of pastry are light golden brown. Remove top tray and baking paper. Continue baking puff pastry for 5 minutes, or until puff pastry is golden brown.

Repeat above with the second puff pastry sheet.

To make vanilla custard:
In a large saucepan, bring cream, milk, butter, vanilla beans and seeds to boil in a large saucepan on high heat, stirring constantly. Remove from heat. Discard vanilla beans.

Using an electric mixer, beat yolks and sugar until combine. Add cornflour and flour. Beat until smooth. Gradually beat in hot milk mixture. Return mixture to saucepan. Cook, whisking constantly with a hand whisk, over medium heat, for 3 to 4 minutes or until mixture is very thick. Pour into a bowl. Cover surface with plastic wrap to stop a skin forming. Set aside for 30 minutes to cool.

Line a 20cm square pan with baking paper, extending above rim. Using a sharp knife, trim pastry sheets to fit pan. Place 1 sheet in base. Spoon over custard, smoothing top. Top with the second pastry sheet. Press down lightly so pastry attaches to custard. Chill overnight, or until set.

To make passionfruit icing:
Mix icing sugar and passionfruit until smooth. Add a little hot water if too thick. Spread over slice. Stand for 10 minutes, or until set. Using overhanging paper as handles, lift slice from pan. Cut into 12 pieces.