Passionfruit Vanilla Slice by Morgan Hipworth

• Pampas Puff Pastry 6 sheets, defrosted (you will only need 3)
• 500g plain vanilla custard

Passionfruit Icing:

• 1 ½ cups (225g) CSR Icing Sugar, sifted
• 2 tbsp (40ml) passionfruit pulp
• 20g unsalted butter, melted

1. Preheat an oven to 200°C (fan forced).
2. Line three baking trays and lay the puff pastry on top, prick with a fork, then place another sheet of baking paper & tray on top to prevent pastry rising too much during baking. Bake for 15-20 minutes, or until the pastry is golden. Remove from oven, remove the top baking trays and allow to cool completely.
3. Line a high side baking tray with cling wrap and trim the pastry sheets to the size of your tin. Add one layer of pastry, half the custard, another layer of pastry, the remaining custard and top with the last layer of pastry. Place in the fridge overnight.
4. For the icing combine the icing sugar, passionfruit pulp and butter until combined. Place into the microwave for 30 seconds and stir.
5. Flip out the vanilla slice onto a chopping board and pour the icing on the top layer of pastry. Allow the icing to set and then slice into squares.