Classic Vanilla Slice with Passionfruit Icing
Prep:  45 min (plus chilling)
Cook:  30 minutes
Serves:  12
Average: 4.1 (7 votes)
Difficulty:
Cuisine:
Saved:
Australian
693
Recipe by: Australian Eggs
Classic Vanilla Slice recipe made with fresh custard and homemade Passionfruit icing. This dessert is an Aussie childhood favourite.
Credit: Whisk Media Group
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Play Video: Classic Vanilla Slice with Passionfruit Icing
Classic Vanilla Slice with Passionfruit Icing
Ingredients:
Pastry layers
Custard
Passionfruit icing
Method:
Pastry layers
  1. Preheat oven to 180°C/160°C fan forced. Place each pastry sheet on a large oven tray lined with baking paper. Cover with baking paper and weigh down with another tray. Bake for 20 minutes or until crisp and golden. Cool on a rack
Custard
  1. Place the milk, cream, butter, vanilla and sugar in a medium saucepan. Stir over medium heat to until sugar dissolves, then bring to just below boiling point. Remove from heat
  2. Whisk cornflour and yolks together in a large bowl. Gradually whisk in hot milk mixture to combine. Return to saucepan and cook on medium heat, stirring constantly, until mixture thickens
  3. Line a 22cm square cake pan with 2 long strips of baking paper, allowing 2cm overhang on all sides. Trim pastry sheets to fit snugly in pan. Place 1 sheet in the base. Pour in warm custard mixture. Top with pastry sheet and press down gently. Chill for 4 hours, or until set firm
Passionfruit icing
  1. To make the passionfruit icing, place icing sugar and butter in a bowl. Stir in passionfruit pulp until smooth
  2. Spread icing over chilled slice while still in pan. Chill for 30 minutes or until set. Lift slice from pan. Cut into squares or rectangles
Nutrition Information
Per adult serving (123g)

Calories

370.0

Energy

1550.0kJ

Protein

4.7g

Fat, Total

25.6g

Saturated

15.8g

Carbs, Total

29.2g

Sugars

17.9g

Dietary Fibre

1.3g

Sodium

74.0mg
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Vanilla Slice
3
Jill Lyons
2 months 5 days ago
Liked the recipe , simmered till I thought mixture was fairly thick. Allowed to set overnight, however custard still not very thick . How long should you simmer for when starts to thicken ?
Wonderful memories
5
Janet Cook
1 year 6 months ago
I really enjoyed making this recipe. I took notes from other reviews but didn’t have an issue with the custard splitting. Maybe because I’m an experienced cook? My advise is to just keep an eye on it. Don’t let it get to a rapid boil. Watch the video and you’ll see. Anyway. I’ll make this again. Very delicious. Thank you.
I’m with Jess……mine split too
3
Mon
2 years 2 weeks ago
Worked perfectly, and looked spot on, but boiling for 2 minutes caused it to split! I too used/wasted a vanilla bean. Will try again at some point without boiling it.
Total fail
Jess
2 years 7 months ago
It all went fine until the last part of step 2 - boil for 2 minutes. The thickened mixture then separated and I ended up with a mixture of separated oil and gooey egg. I think I should have stopped before the mixture separated but the recipe called for boil for 2 minutes. Unfortunately this didn't work for me and I wasted time on this, even wasted a vanilla pod. Disappointing.
Great
Erica
3 years 4 months ago
Want another one right now.

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