2020-03-01 The Australian Womens Weekly Food

PASSIONFRUIT

VANILLASLICE

PREPANDCOOKTIME1 HOUR

(+REFRIGERATIONTIME)MAKES 16

2 sheetsbutterpuffpastry

½ cup(110g)castersugar

½ cup(75g)cornflour

¼ cup(30g)custardpowder

2½cups(625ml) milk

30gbutter

1 eggyolk

1 teaspoonvanillaextract

½ cup(125ml)thickenedcream

PASSIONFRUITICING

1½cups(240g)pureicingsugar,sifted

1 teaspoonsoftbutter

¼ cup(60ml)freshpassionfruitpulp

1 Preheattheovento240°C/220°Cfan.

2 Placeeachpastrysheetonseparate

greasedoventrays.Prickalloverwith

a forkandplaceanotherbakingtraydirectly

ontopofeachpastrysheet.Bakefor 15

minutes.Removetoptrayandbakefora

further 5 minutes or until browned. Cool.

3 Meanwhile,combinethesugar,

cornflourandcustardpowderina

mediumsaucepan;graduallyaddmilk,

stirringuntilsmooth.Addbutter;stir

overheatuntilmixtureboilsand

thickens,thensimmer,stirring,forabout

2 minutesoruntilcustardisthickand

smooth.Removefromheat;stirinegg

yolkandvanilla.Transfertoa medium

bowl.Coversurfaceofcustardwith

plasticwrap;cooltoroomtemperature.

4 Makepassionfruiticing.

5 Whipcreamuntilfirmpeaksform.

Beatcustardtosoftenslightly,thenfold

creamintocustard.Spreadcustard

mixtureoveronepastrysquare;topwith

thesecondpastrysquare.Spreadwith

PassionfruitIcing.Refrigerate for

1-2hoursoruntilfirm.

PASSIONFRUITICING

Placesiftedicingsugar,butterandpulp

ina smallheatproofbowlovera small

saucepanofsimmeringwater; stir

until icing is spreadable.

Retro Baking

AWW FOOD•ISSUE FIFTY EIGHT 115