VANILLA PASSIONFRUIT SLICE

[ FC BISCUITS & SLICES P45 ]

2 SHEETS READY-ROLLED PUFF PASTRY

CUSTARD

1/3 CUP CUSTARD POWDER

¼ CUP CASTER SUGAR

1 CUP CREAM

1 ½ CUPS MILK

½ TEASPOON VANILLA ESSENCE

ICING

¼ CUP PASSIONFRUIT PULP

25g UNSALTED BUTTER

1 2/3 CUPS ICING SUGAR

PREHEAT OVEN TO MODERATELY HOT [ 210C ]. LINE TWO OVEN TRAYS WITH BAKING PAPER. PLACE PASTRY SHEETS ON PREPARED TRAYS & PRICK ALL OVER WITH A FORK. BAKE 10 TO 15 MINUTES OR UNTIL GOLDEN & CRISP. COOL ON WIRE RACK.

BLEND CUSTARD POWDER, SUGAR & CREAM IN MEDIUM HEAVY-BASED PAN. GRADUALLY STIR IN MILK & STIR CONSTANTLY OVER MEDIUM HEAT UNTIL CUSTARD BOILS & THICKENS. REMOVE FROM HEAT. STIR IN ESSENCE. PLACE PLASTIC WRAP ONTO THE SURFACE OF CUSTARD TO PREVENT A SKIN FORMING. COOL COMPLETELY.

PLACE ONE SHEET OF PASTRY ONTO A BOARD. SPREAD CUSTARD EVENLY OVER SURFACE. TOP WITH REMAINING PASTRY SHEET UPSIDE DOWN.

COMBINE PULP, BUTTER & ICING SUGAR IN MEDIUM HEATPROOF BOWL.STAND OVER PAN OF SIMMERING WATER & STIR UNTIL ICING IS SMOOTH & GLOSSY; REMOVE FROM HEAT. SPREAD ICING EVENLY OVER PASTRY. REFRIGERATE SEVERAL HOURS OR UNTIL PASTRY SOFTENS SLIGHTLY. CUT INTO SQUARES USING SERRATED KNIFE.