Friday 25 January 2013

Passionfruit Custard Slice


Custard slice is something that I actively avoid at the bakery. I usually find the consistency of the custard too much like jelly, and the pastry leaves an oily residue in my mouth. This custard slice, on the other hand, is heavenly! Luckily it's also surprisingly easy to make, using shortcuts like frozen pastry and custard powder. I make it at least once a summer and I love how sloppy and deliciously chilled it is when eaten straight from the fridge. Although not native to the country, passionfruit features heavily on Australia Day menus, and this is the perfect thing to make for January 26th.
 






 
Passionfruit slice (adapted from here)
 
Cooking spray
2 sheets frozen butter puff pastry
1 cup custard powder
1/2 cup caster sugar
5 cups milk
100g butter, melted
2 egg yolks
3/4 cup passionfruit pulp (approx 6 passionfruits)
1 cup icing sugar, sifted
 
  1. Preheat oven to 200 degrees Celsius. Spray 2 baking trays with cooking spray and line a 22-23cm square tin with baking paper (if using silicon, which I prefer for this recipe, there's no need to line it).
  2. Lay a sheet of pastry onto each tray and prick all over with a fork. Bake for 15 minutes or until golden. Remove from oven and while still hot, flatten each sheet using a clean tea towel.
  3. Meanwhile, combine custard powder and sugar in a medium saucepan. Stir in enough of the milk until a smooth paste forms, then gradually whisk in remaining milk. Whisk over medium heat until custard thickens. Remove from heat. Stir in 50g butter, egg yolks and 1/2 cup of passionfruit pulp.
  4. To make the icing, place icing sugar into a small bowl. Add remaining butter and passionfruit pulp and stir until smooth.
  5. Place 1 square of pastry into the tin. Pour over custard. Place remaining pastry square onto custard and press down gently. Don't worry if it doesn't fully cover the custard (see photo). Spread icing over slice. Refrigerate until set.
  6. Cut slice into 16 squares in tin and remove from pan. Refrigerate until serving. Best eaten as soon as possible.

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