Recipe(tried): Vanilla Slice with Passionfruit Icing and Custard Slice

Yum-m-m!

VANILLA SLICE WITH PASSIONFRUIT ICING

3 slices of puff pastry
1 cup caster sugar
1 cup custard powder
5 cups milk
2 oz butter
2 egg yolks
2 teaspoons vanilla essence

For the icing:
2 cups Icing sugar
2 oz butter, melted
pulp of 3 passion fruits or half a (170ml) tin.*

Preheat oven to 425F (220C). Line a 22cm square tin with baking paper.

Using a sharp knife trim pastry to a 24cm square. Prick well with the tines of a fork. Place on a baking sheet and top with another heavy baking sheet. Bake for 12 Minutes or until golden. Set aside to cool. Repeat with remaining pastry.

Place one piece of the puff pastry in the bottom of the tin.

Place sugar and custard powder in a saucepan. Add enough milk to make the mixture smooth and place over medium heat. Add remaining milk and cook, whisking until mixture thickens. Remove from heat and add butter, eggs and vanilla essence.

Pour half the custard immediately over the puff pastry. Place another layer of pastry on top and pour over remaining custard. Place remaining pastry on top. Set aside to cool and set.

Sift icing sugar into a bowl. Mix through butter and passionfruit pulp and a little water if necessary. Turn out slice and ice. Serve cut into squares.

*The amount of pulp needed will depend upon the quality of the passion fruits. Add enough to make an icing consistency.

VANILLA SLICE

1/2 cup custard powder
1/2 cup caster sugar
3 cups milk
1 tsp vanilla essence
1 packet Arnott's SAO Biscuits [large square cracker style biscuit/cookie]
1/2 cup of passionfruit pulp, fresh or canned
2 oz unsalted butter or margarine
3 cups icing sugar

Line the bottom of a square/rectangular tin with half the biscuits - cutting to fit, if necessary.

Place custard powder and sugar in a saucepan and make into a smooth paste with a little of the milk. Gradually stir in the remaining milk. Stir continuously over gentle heat until custard comes to boil and thickens. Remove from heat and stir in vanilla essence.

Pour the custard immediately over the biscuits. Place another layer of the remaining biscuits on top. Set aside to cool and set.

Combine passionfruit pulp, sugar and butter in a heatproof bowl, and mix over a pan of simmering water, stirring until the icing is smooth and glossy. Place in refrigerator for 5 minutes to thicken slightly.

Spread icing on top of the top biscuit layer; then place in refrigerator to set. Will keep up to 2 days in fridge. If you want to make the slice slightly sweeter, experiment with plain sweet biscuits.