Photography © Brett Stevens

Vanilla slice

Also known as custard slice, Napoleon slice, and the far less appetising ‘snot block’ (which I hate!), there have been several incarnations of the vanilla slice over the decades. The average vanilla slice is a dessert constructed of a rather firm-set, almost fluorescent gelatinous ‘custard’ sandwiched between puff pastry layers — a rather loose rendition of the French gateau de mille-feuille (‘thousand layer cake’). In the 1980s, a growing number of fancy patisseries inadvertently started influencing traditional pie shops and bakeries to include real crème pâtissière in their vanilla slices. Some were aerated with whipped cream, while others evolved into double-deckered whipped cream and crème pâtissière constructions. Ooh la lah.

Makes 10 rich vanilla slices

¹/₃ quantity of Puff pastry, rolled to a 2 mm (¹/₁₆ inch) thickness and cut into two 23 cm (9 inch) squares, or 2 sheets ready-rolled frozen puff pastry, thawed

mild-flavoured cooking oil spray

1½ quantities of freshly made Crème pâtissière, still warm

Passionfruit icing

185 g (6½ oz/1½ cups) icing (confectioners’) sugar

1 tablespoon unsalted butter, melted and cooled

2 tablespoons passionfruit pulp

2 teaspoons boiling water

Preheat the oven to 220°C (425°F). Place each pastry sheet on a large, lightly greased baking tray, prick all over with a fork, then sit another clean baking tray on top to weigh the pastry down slightly, making it rise evenly. Bake for 20–25 minutes, or until deep golden all over. Allow to cool completely on the baking trays, placed on wire racks, then trim the edges so that each pastry sheet will fit into a 22–23 cm (8½–9 inch) square cake tin.

Lightly spray the base of your cake tin with cooking oil spray. Line the base with a sheet of baking paper long enough to come up the sides and well overhang them — this is important, as it will help you lift the vanilla slice out of the tin once the custard layer has set.

Gently fit a pastry sheet into the base of the tin, then dollop the warm crème pâtissière over the top, smoothing the surface so it is level. Top with the second sheet of pastry, with the flattest side facing up. Press down slightly to help it adhere to the custard, then refrigerate for several hours, or until the custard is completely cold and more firm.

When you are ready to ice the top, make the passionfruit icing by mixing all the ingredients together until smooth. The icing should have a slightly flowing, spreadable consistency. Pour the icing over the top of the pastry and use a crank-handled or offset spatula to spread it evenly to the edges. Return to the fridge and allow to set for about 1 hour or so.

When ready to serve, lift the vanilla slice out of the tin and onto your work surface, using your baking-paper handles. Use a long, sharp, serrated knife to cut the slice into 10 even, rectangular pieces.

Serve with a dessert fork, as the custard is a little softer than one that has been set firm with gelatine… and so it may squeeze out the sides and down your front when you bite down!

If you’re not serving the slice straight away, store it in a single layer in an airtight container. It will keep in the fridge for up to 4 days.

The matchstick

Follow the recipe above as a guide, but use three layers of pastry instead of two. Spread the bottom layer with jam of your choice. Top with a 2 cm (¾ inch) thick layer of whipped cream or warm Crème pâtissière; repeat with another layer of pastry, jam and cream or Crème pâtissière. Top with the third pastry sheet and spread with Vanilla icing (from the Neenish tarts). Quickly pipe two parallel lines of Chocolate icing (Neenish tarts) down the length of the slice. Working quickly, and starting at one end, use a skewer to cross horizontally over the icings one way, then back in the opposite way, at even intervals all the way down — probably best around 2 cm (¾ inch) apart.