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vanilla slice 2 sheets ready rolled puff pastry line a 23cm cake tin with baking paper. bake pastry sheets at 200 degrees for about six minutes or until lightly browned. when cool, flatten sheets with hands and set aside. combine sugar, cornflour and custard powder in saucepan and gradually stir in milk. stir until smooth. add margarine, stir over low-medium heat until the mixture boils and thickens. it will be very thick, almost like paste. remove from heat. place one sheet of pastry in the cake tin. pour over the custard. place the other pastry sheet on top. refrigerate until cool. turn out onto a chopping board, remove the baking paper, and ice with lemon/passionfruit icing. cut into nine squares, store in fridge. lemon/passionfruit icing 1 tbsp vegetable margarine, melted put about 1 cup of icing sugar into a bowl. add the margarine and the passionfruit pulp, then add enough lemon juice until it is smooth and spreadable. if you add too much, add some more icing sugar, but if it is too dry, add more lemon juice. |