Vanilla Slice with Pomegranate Glaze
A delicious and vibrant take on an Aussie bakery classic - the Vanilla Slice. I served mine with a bright pomegranate glaze.
Ingredients
- 2 sheets puff pastry, thawed
- 1½ cups full cream milk
- 1½ cups cream *see note
- 60 g unsalted butter, chopped
- 1 tablespoon vanilla bean paste
- ⅔ cup caster sugar
- ⅓ cup cornflour
- ½ cup water
- 6 egg yolks
Pomegranate Glaze
- 1/4 cup pomegranate arils
- 1 cup icing sugar
- Extra pomegranate, to serve
Instructions
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Preheat oven to 180ºC (350ºF). Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight. Bake for 20–25 minutes or until golden and puffed. Cool completely and then trim to size using a serrated knife. I used a 22cm-square cake tin.
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To make the custard, place the milk, cream, butter, vanilla bean paste and sugar into a medium saucepan and cook until just coming to the boil. Remove from the heat.
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Combine the cornflour and water and whisk into the hot milk mixture with the egg yolks. Return to the heat, whisking, and bring to the boil. Cook, whisking, until thickened (1-2 minutes).
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Place 1 pastry sheet in the base of a lightly greased 22cm-square cake tin lined with non-stick baking paper. Ensure you have enough baking paper hanging over the sides of the tin so you can lift the slice from the tin after it has chilled.
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Top with the custard and the remaining pastry sheet and press down gently. Refrigerate for 3–4 hours or overnight, until set.
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To make the glaze, put the pomegranate into a sieve over a small bowl. Press down on the seeds to release the juice. Sift in the icing sugar and stir until fully combined. Add more icing sugar if you want a thicker glaze.
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Pour the glaze over the vanilla slice, top with extra pomegranate and return to the fridge for 20-30 minutes or until set. Cut the vanilla slice with a serrated knife. You could also cut the slice first and then glaze if you prefer.
Recipe Notes
This recipe is adapted from Donna Hay. Her version said to use a single (pouring) cream which doesn't have any additives such as gelatine. I used thickened cream and this slice was set but not a 'hard' set custard.