Vanilla Slice with Passionfruit Icing

Cooking Directions

• Preheat the oven to 200C (180C fan-forced). Line two oven trays with baking paper and line a 22cm square cake tin with baking paper, allowing excess to come above each side for ease of lifting the slice out of the pan once set.

• Place pastry sheets onto lined oven trays and prick liberally with a fork. Bake for 20 minutes or until the pastry is crisp and golden. Remove to a wire rack to cool.

• For the custard, combine the milk, Bulla Thickened Cream and butter in a saucepan and heat until butter melts and it just comes to a boil. Remove from heat.

• In a separate mixing bowl, whisk together the egg yolks, sugar, custard powder and vanilla until smooth. Gradually pour the hot milk mixture in whisking whilst doing so, until all is combined.

• Return mixture to a clean saucepan and bring to a boil, whilst whisking. Cook for a further minute until thickened, then remove from heat.

• Place 1 sheet of the pastry into the base of the prepared tin. Pour in the custard mixture and top with remaining pastry sheet. Refrigerate for approx. 3 hours or until set.

• Prepare icing by combining all ingredients and mixing well until smooth.

• To finish, lift the slice out of tin, and spread with passionfruit icing. Return to the refrigerator until icing is set. Using a serrated knife, cut into portions to serve.