Vanilla Slice
Thick set vanilla custard between two sheets of crisp puff pastry, topped with passionfruit icing — the standard Australian bakery slice, cut square and eaten with a serviette.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 9
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •20 cm square tin
- •saucepan
- •whisk
- •oven
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 19 g
- carbs
- 48 g
- protein
- 6 g
- calories
- 390
Instructions
- 1
Heat the oven to 200°C. Bake each pastry sheet flat between two trays for 15 minutes until crisp and golden, then cool.
- 2
Line a 20 cm square tin with baking paper, leaving overhang. Trim one pastry sheet to fit and lay it in the base.
- 3
Whisk the cornflour and sugar in a saucepan, then whisk in the milk and cream until smooth.
- 4
Cook over medium heat, whisking constantly, until very thick — about 6 minutes. It should hold the whisk marks.
- 5
Take off the heat and beat in the egg yolks, vanilla and butter until glossy.
- 6
Pour the custard over the pastry base and smooth the top. Trim the second pastry sheet and press it on gently.
- 7
Chill for at least 4 hours, or overnight, until fully set.
- 8
Mix the icing sugar with the passionfruit pulp and a splash of hot water to a thick spreadable icing, and spread over the top.
- 9
Chill for 30 minutes, then lift out and cut into 9 squares with a hot, dry knife.
Chef's tips
Cook the custard longer than feels right — an underset custard will run when you cut the slice.
Ingredient substitutions
- Passionfruit icing → Plain lemon icing or a dusting of icing sugar
- Vanilla bean paste → 2 tsp vanilla extract
Storage
Keeps 3 days in an airtight container in the fridge.
Reheating
Serve cold; do not reheat.
Serving suggestions
Cooked Vanilla Slice?
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