Nutella® Vanilla Slice with Passionfruit & Yoghurt Topping
The Vanilla Slice is undoubtedly one of Australia’s favourite go to treats for morning tea.
INGREDIENTS for 16 servings (16 slices)
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1 ¼ cups of milk
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4 egg yolks
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300ml thickened cream
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½ cup caster sugar
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1 tsp vanilla essence
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1/3 cup custard powder
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1/3 cup cornflour
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60g chopped butter
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2 sheets of frozen puff pastry, lightly thawed
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1 ½ cups icing sugar mixture
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10g butter, melted
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2 tbsp passionfruit pulp – fresh (approx. 2) or canned. Fresh will give a more intense yellow colour. (Optional to add pulp on top of your serving)
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1 tbsp of natural Greek yoghurt
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240g of Nutella®
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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In a medium saucepan, stir milk and cream over a medium heat for 10 minutes or until almost simmering. Be careful not to boil
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Beat yolks, sugar and vanilla until thick and creamy, using an electric mixer. Add cornflour and custard powder, beating until smooth. Gradually beat in the milk mixture. Return everything to the pan. Cook, stirring, over low heat, for 6 to 8 minutes or until mixture boils, thickens and coats the back of a wooden spoon. Remove from heat. Stir in butter until melted and smooth. Place in a bowl. Cool slightly. Set aside to cool for 1 hour, covered with a plastic wrap. Covering the prepared custard with plastic wrap prevents a skin forming
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Preheat oven to 200°C/180°C fan-forced. Using baking paper, line 2 baking trays. Place 1 pastry sheet on each prepared tray. Bake until golden and puffed, this should take 15 to 20 minutes Cool for 5 minutes. Cover with a clean tea towel. Gently press pastry to flatten, using the palms of your hands
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Lightly grease a 23cm base, 6cm-deep square cake pan. Line base and sides with baking paper, allowing 3cm overhang on all 4sides. Place 1 pastry sheet in prepared pan. Pour custard on to the pastry then place the remaining pastry sheet on top. Cover. Refrigerate until set, this should take approximately 4 hours
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Once your slice is set, stir icing sugar and the melted butter in a bowl to make the icing. Gently stir in the passionfruit pulp and yoghurt until a spreadable consistency forms. Spread icing over slice. Refrigerate for a further 10 minutes or until set. Lift slice from pan. Cut into 16 squares
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Drizzle each square with 15g of Nutella®
