Vanilla Slice with Passionfruit Icing

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5 from 1 vote

Level up your vanilla slice with a passionfruit icing topping.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: Australian

Servings: slices

Calories: 653kcal

Author: Libby Hakim

Ingredients

2 sheets frozen puff pastry (ideally, butter puff pastry which can be found at larger supermarkets)
2 packets aeroplane vanilla dessert mix (or similar dessert mix)
600 ml thickened cream (if using another dessert mix, follow amount included on packet instructions)
⅔ cup full cream milk (if using another dessert mix, about ⅔ of the amount included on packet instructions)

Passionfruit Icing

1 ½ cups soft icing mixture, sifted
2 ½ tablespoons passionfruit pulp (about 3 passionfruit)
40 grams butter, melted (2 tablespoons) (or 1-2 tablespoons boiling water or lemon juice)

Instructions

Preheat oven to hot (200 degrees celsius/390 degrees fahrenheit, fan-forced).
Grease and line a square cake tin with baking paper (approx 20-23 x 20-23cm). Leave sides of baking paper longer so you can lift slice out using the paper.
Cut two frozen puff pastry sheets so they are just a little larger than the cake tin.
Grease and line two baking trays with baking paper. Place a puff pastry square on each tray and then add another layer of baking paper on top of the pastry square.
Place another baking tray on top of each tray (to flatten the pastry during the baking process) and place in the oven. Bake for 15 minutes. Take the top baking tray off and bake for another 2-3 minutes or until golden brown
Allow to cool and then place one sheet of puff pastry into the prepared cake tin. Trim the sides a little with a sharp knife to fit if necessary.
Prepare custard filling by combining dessert mix, milk and cream. Whisk using an electric mixer until mixture thickens. This should take 30 seconds or so.
Pour custard mix into the cake tin on top of the first pastry layer and smooth out evenly using the back of a metal spoon. Place the second pastry sheet on top of the custard mixture and press down gently. Place into fridge for half an hour.
Combine all passionfruit icing ingredients in a mixing bowl. Stir until combined and then stir vigorously for about 30 seconds.
Pour icing over top of slice and smooth out evenly with a butter knife. Place slice back in fridge to set for another half hour.
When set, ease the entire slab of slice from the tin using the overhanging paper. Slice into 9 squares using a sharp serrated knife.

Notes

Storing: Store for up to three days in the fridge.

Freezing: Not suitable for freezing.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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