Passionfruit slice with vanilla

Classic Passionfruit Slice

If you love Vanilla Slices and Passionfruit, then this is the recipe for you! Why not bring back the old school Classic Passionfruit Slice, with all Australian, all fresh Passionfruit , it has to be the best way to sweeten up any afternoon or morning tea, jazz up any breakfast or complete any coffee time break. And if you really want to impress, try calling them Passionfruit Mille-Feuille!

Classic Passionfruit Slice
  • 1¼ cups milk
  • 300ml thickened cream
  • 4 egg yolks
  • ½ cup caster sugar
  • 1 vanilla bean
  • ⅓ cup cornflour
  • ⅓ cup custard powder
  • 60g butter, chopped
  • 2 sheets frozen puff pastry, partially thawed
  • Passionfruit icing
  • 1½ cups icing sugar mixture
  • 10g butter, Softened
  • 2 Locally sourced Passionfruits or 1 tin pulp if not available
  1. With a small sharp paring knife, carefully slice the vanilla bean in half and scrape the seeds out with the tip of the blade.
  2. Place milk, cream and both the vanilla seeds and pod in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering being careful not to boil. Strain the vanilla pod out and set aside.
  3. Using an electric mixer, beat yolks and sugar until thick and creamy. Add cornflour and custard powder. Beat until smooth. Gradually beat in milk mixture. Return custard mixture to the pan. Cook, stirring, over low heat, for 6 to 8 minutes or until custard boils, thickens and coats the back of a wooden spoon. Remove from heat. Stir in butter until melted and smooth.
  4. Place in a bowl. Cool slightly. Cover surface with plastic wrap. Set aside for 1 hour to cool.
  5. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place 1 pastry sheet on each prepared tray. Bake for 15 to 20 minutes or until puffed and golden. Cool for 5 minutes. Cover with a tea towel. Using hands, gently press pastry to flatten.
  6. Lightly grease a 6cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Place 1 pastry sheet in prepared pan. Pour custard over pastry. Top with remaining pastry sheet. Cover. Refrigerate for 4 hours or until set.
  7. Meanwhile, make icing Place icing sugar and butter in a bowl. Stir in passionfruit pulp until a spreadable consistency forms. Spread icing over slice. Refrigerate for 10 minutes or until set. Lift slice from pan.
  8. Cut into 16 squares. Serve.


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Published on: March 7, 2016

Filled Under: Featured, Recipes

Views: 13360

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