Passionfruit Vanilla Slice Recipes
PASSIONFRUIT VANILLA SLICE
An Australian tradition. Actually I don't know where it comes but it's served in every school tuckshop (canteen) and bakery in the land. This is always popular and is my husbands favourite.
Provided by dale7793
Categories Pie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 210°C.
- Line 2 oven trays with baking paper and place one pastry sheet on each tray.
- Prick the pastry all over with a fork and bake for 10 to 15 minutes.
- Cool.
- Make the custard by mixing the custard powder, sugar and cream in a heavy saucepan.
- Gradually add the milk, stirring all the time on a medium heat until the custard boils and thickens.
- Remove from the heat and stir in the essence.
- Put a bit of baking paper or cling wrap on the surface so it doesn't get a skin and cool completely.
- Make the icing by combining the passionfruit, butter and icing sugar in a heatproof bowl.
- Stand over a pan of simmering water and stir until the icing is smooth and remove it from the heat.
- Place one sheet of pastry into a baking tin of the same size.
- You can cut the pastry to fit if needed.
- Spread evenly with the custard.
- Turn the other pastry sheet upside down and place on top of custard.
- Spread the icing evenly over the top.
- Refrigerate for several hours.
- The pastry will soften slightly and the custard should be firm.
- Cut into squares to serve using a serrated knife.
Nutrition Facts : Calories 398.1, Fat 24.6, SaturatedFat 9.6, Cholesterol 30.9, Sodium 125.3, Carbohydrate 40.7, Fiber 1.1, Sugar 19.8, Protein 4.5
PASSIONFRUIT AND LEMON SLICE
Tangy and delicious. The coconut gives it a tropical flavour, always asked for recipe when it is made.
Provided by Sueie
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C (350°F).
- Grease and line a square pan.
- Cream butter and icing sugar until creamy, add vanilla.
- Fold in flour and lemon rind.
- Press into tin and bake 15- 20 minutes until lightly golden.
- Filling: Sift flour and add coconut.
- Lightly beat eggs and sugar, then add passion fruit pulp, juice and rind.
- Add dry ingredients and stir until combined.
- Pour over base and bake further 20 minutes, or until firm to touch.
- Cool in tin.
- Dust with icing sugar and cut into squares.
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- Preheat oven to 180°C (fan forced) and defrost puff pastry sheets. Line two baking trays with baking paper and lay the pastry sheets on top, then place another baking tray on top to prevent pastry rising too much during baking. Bake for approximately 20 minutes, or until the pastry is golden. Remove from oven, lift top baking trays and allow to cool completely.
- Line a 23cm square tin with aluminium foil, extending it over the sides so you can use it as handles to remove the slice when cool. Trim pastry to size and place one sheet of pastry in base of tin, topside down.
- Combine the sugar, corn flour and custard powder in a saucepan, then gradually add half of the milk and whisk until smooth. Add the rest if the milk, and the cream and stir over medium heat until the mixture boils and thickens. Reduce heat to low, add butter and vanilla and whisk until butter is melted and mixture is smooth. Remove pan from heat, and then whisk in the egg yolks, until combined.
- Spread custard over the pastry in the tin and then place the second pastry on top (top side down) and then allow to cool.
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