This is a very similar to the original custard square, but is made better with a sweet passionfruit topping

Passionfruit Vanilla Slice

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  • 3 slices of puff pastry
  • 1 egg yolk
  • 1 tablespoon milk
  • 1 cup (220g) caster sugar
  • 1 cup (125g) custard powder
  • 1.25 litres (5 cups) milk
  • 50g butter, softened
  • 2 egg yolks, extra
  • 1- 2 teaspoons vanilla essence
  • For the icing:
  • 2 cups (320g) icing sugar
  • 50g butter, melted
  • pulp of 3 passion fruits or half a (170ml) tin


  1. 1. Preheat oven to 220C or 200C fan forced. Grease and line a 22cm square tin with baking paper. Mix together egg yolk and tablespoon of milk.
  2. 2. Place pastry on a lightly greased baking sheet; prick well with the tines of a fork and brush with combined milk and egg yolk. Bake for 12 minutes or until golden; place a second heavy baking sheet on top to flatten. Set aside to cool. Repeat with remaining pastry.
  3. 3. Place one piece of the puff pastry in the bottom of the tin.
  4. 4. Place sugar and custard powder in a saucepan. Add enough milk to make a smooth paste and place over medium heat. Add remaining milk and cook, whisking until mixture thickens. Remove from heat and whisk in butter, extra yolks and vanilla essence.
  5. 5. Pour half the custard immediately over the puff pastry. Place another layer of pastry on top and pour over remaining custard. Place remaining pastry on top. Refrigerate until set.
  6. 6. Sift icing sugar into a bowl. Mix through butter and passionfruit pulp and 1-2 tablespoons warm water as necessary to make a spreadable consistency.
  7. 7. Turn slice out onto a board; ice and cut into squares to serve


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