Ingredients

The following ingredients have 4 Servings
  • 4 sheets frozen puff pastry, thawed
  • 1 cup (250ml) milk
  • 1 vanilla bean, split, seeds scraped
  • 3 gold-strength gelatine leaves (see note)
  • 3/4 cup (110g) cornflour, sifted
  • 1/2 cup (60g) custard powder
  • 1 cup (220g) caster sugar
  • 900ml thickened cream
  • 50g unsalted butter
  • 3 egg yolks
  • 1 cup (150g) pure icing sugar, sifted
  • Pulp of 2 passionfruit

Instruction

  • Preheat the oven to 200°C and line 2 baking trays with baking paper. Grease and line an 18cm square loose-bottomed cake pan with baking paper, leaving plenty overhanging the sides. Place 1 pastry sheet on each baking tray and prick with a fork. Lay a sheet of baking paper on top of each pastry sheet and weigh down with a heavy baking tray. Bake for 35 minutes or until pastry is golden. Set pastry aside to cool. Repeat with remaining 2 pastry sheets.
  • Meanwhile, place milk and vanilla pod and seeds in a saucepan over medium heat and bring to just below boiling point. Remove from heat and stand for 15 minutes to infuse.
  • Soak the gelatine leaves in a bowl of cold water for 5 minutes.
  • Strain the infused milk into a clean pan. Whisk in the cornflour, custard powder and caster sugar. Place over a very low heat (a simmer pad is ideal for this) and cook, whisking gently, for 5-6 minutes until the mixture starts to thicken. Add cream and cook, whisking constantly, for a further 5 minutes or until the custard mixture is thick.
  • Squeeze any excess water from the gelatine leaves, then add the gelatine leaves to the custard mixture, stirring to dissolve. Add the butter, beating to combine, then remove from the heat and whisk in the egg yolks, one at a time. Cover the surface closely with baking paper and set aside to cool slightly.
  • Trim the edges of the pastry to fit in the prepared pan. Place one sheet of pastry in the base of the pan and spread one-third of the custard mixture over the top. Place in the fridge for 30 minutes or until firm. Repeat with remaining pastry and custard filling to make 3 layers, then top with a final layer of the pastry. Chill the vanilla slice for at least 1 hour or until the custard is set.
  • Combine icing sugar and passionfruit pulp in a bowl, stirring until you have a soft, slightly runny consistency. Pour over the top of the vanilla slice, allowing it to drip down the sides. Cut the vanilla slice into nine 2cm squares and serve.