VANILLA SQUARES

Ideally it is best to use a square springform cake tin for use in the later stages of this recipe. If one is not available, however, just follow the instructions in the method for lining the tin so the slice is easy to remove for icing and serving.

Makes 9

         FOR THE SLICE

         2 sheets ready-rolled puff pastry, thawed

         1 litre milk

         ½ cup cream

         1 cup cornflour

         1 cup sugar

         1 cup custard powder

         60g butter

         ½ teaspoon vanilla extract

         4 eggs, lightly beaten

         4 teaspoons powdered gelatine

         ½ cup boiling water

         FOR THE ICING

         1 teaspoon butter, melted

         2 cups icing sugar

         pulp of 1 large passionfruit

Preheat the oven to 200°C. Line 2 baking trays with baking paper.

To make the slice, place a pastry sheet on each tray and prick all over with a fork. Bake for 8–10 minutes until golden, then remove from the oven. Place another tray on top and press down to flatten the pastry slightly.

If you don’t have a square springform tin, line a 23cm square cake tin with 2 layers of foil, overhanging the edges, then line with 2 more layers the opposite way, again overhanging. Spray with cooking oil spray. Trim the edges of 1 piece of pastry to line the base and place in the tin, smooth side down.

Place the milk, cream, cornflour, sugar and custard powder in a saucepan and bring to the boil, stirring constantly with a whisk until it has thickened (it will become very thick). Whisk in the butter and vanilla and remove from heat. Quickly whisk in the eggs.

Sprinkle the gelatine over the boiling water and stir until completely dissolved. Whisk into the custard mixture. Pour into the tin and smooth out the top. Trim the edges of the other piece of pastry and fit on top, smooth side up. Allow to cool completely before icing.

When the slice is ready for icing, lift out, using the overhanging foil edges, or release the sides of the tin if using a springform pan. Alternatively, it can be inverted carefully onto a board or platter.

To make the icing, mix the butter with the icing sugar and enough of the passionfruit pulp to make a smooth spreading consistency. Ice the top of the cooled slice.

Allow the icing to set before cutting into squares to serve.