Several times on my blog I have mentioned that I don't have much of a sweet tooth, although if I see something smothered in passionfruit icing it's more likely to get my attention. A vanilla slice posted by Cindy from Where's the Beef and K from In the Mood for Noodles about a year ago was exactly this type of sweet.
Vanilla slice was always a favourite treat for the man and son. They would frequently be tempted by these sweets that commonly appear in bakeries. This recipe had been sitting in my bookmarks for way too long so I took the opportunity to try it out for the letter V.
It's quite easy to put together, the puff pastry sheets are lightly browned, a custard is made, the slice is assembled, refrigerated and topped with icing a few hours later. The only issue I ran into was running out of cornflour but I had some rice flour in the pantry to make up the difference.
It's quite surprising that I am the only one in the house to have sampled the slice so far but I know that my boys will adore it. I thought it tasted just like a vanilla slice should even though it has been such a long time since I have actually eaten one.
Click here to see my A - Z of Vegan MoFo posts.
Vanilla Slice (Adapted from Where's the Beef and In the Mood for Noodles, originally sourced from IVU)
2 sheets frozen puff pastry, defrosted
1 cup castor sugar
1/2 cup cornflour
1/4 cup rice flour
1/2 cup custard powder
1 litre soy milk
3 tablespoons dairy-free margarine
2 teaspoons vanilla essence
2 cups icing sugar
1 teaspoon dairy-free margarine
pulp from 2 passionfruits
2-3 teaspoons water
Heat an oven to 200C. Cook the puff pastry sheets on trays lined with baking paper for about 6 minutes, until lightly browned. Remove from the oven and allow to cool.
In a saucepan, combine the sugar, cornflour and custard powder. Add about a cup of soy milk and whisk thoroughly ensuring there are no lumps. Whisk in the rest of the soy milk and margarine. Heat the custard over medium, stirring all the time to ensure that there no lumps. The custard will eventually become very thick which is when you need to turn off the heat and add the vanilla.
Cut one of the pastry sheets to fit your baking dish and place gently in the bottom of the dish. Spread the custard evenly over the top. Cut the second pastry sheet to size and place on top of the custard, then press it down gently so it sticks to the custard. Place in the refrigerator for a few hours.
To make the icing, place the icing sugar in a bowl and add the passionfruit pulp and margarine. Mix together and add teaspoons of water slowly, stirring as you go, until a thick but spreadable paste results. If the icing ends up too runny, add some more icing sugar. Spread the icing over the top of the pastry evenly. Return the slice to the fridge in order for the icing to set.