RECIPE - Vanilla Slice

  • 1 sheet puff pastry
  • 1 sheet shortcrust pastry
  • 1/2 cup cornflour
  • 1/2 cup custard powder
  • 1/2 cup castor sugar
  • 600ml full cream milk
  • 2tsp vanilla extract
  • 300ml thickened cream
  • 2 egg yolks - beaten with a fork
  • icing sugar
  1. Line a 20cm square baking tin with baking powder and set aside.
  2. Preheat your oven to 190c.  Place on two separately lined trays, the frozen pastry sheets. Bake these in the oven for about 7 minutes or until lightly golden brown.  Remove from the oven and immediately press down the pastries to flatten them slightly.  Do this using a tea towel to protect your hands.
  3. Once cooled, trim the pastry sheets to size (using a bread knife) so that they fit into the baking tin.  Place the sheet of shortcrust pastry in the bottom of the tin.
  4. Spread out the cooled custard onto the pastry and place the puff pastry on top.  Dust liberally with icing sugar.
  1. Place cornflour, custard powder and sugar into a saucepan. Whisk or stir to combine.
  2. Gradually add the milk and mix until smooth and free of lumps - using a whisk.
  3. Add the vanilla and cream.  Stir until combined.
  4. Stir over a low heat until the custard comes to a boil and thickens.
  5. Add butter and simmer, uncovered, for 3 minutes, stirring continuously.
  6. Remove the pan from the heat and add the egg yolks. Mix well.
  7. Place the custard into a bowl and cover with cling wrap.  Place the wrap directly onto the custard, this stops a skin forming on top.
  8. Once cool, beat well and then use to fill the Vanilla Slice.

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