Vanilla Slice - Carême Pastry

Ingredients

• 2 (375g packets) Carême Butter Puff Pastry, defrosted
• ⅓ cup custard powder
• 90g cornflour
• 1 cup caster sugar
• 3 cups milk
• 1 cup thickened cream
• 50g unsalted butter
• 2 tsp vanilla extract
• 3 large egg yolks
• Icing
• 1.5 cups pure icing sugar, sifted
• 1 tbsp milk.
• Preheat oven to 200°C fan-forced (220°C non-fan). Line a baking tray with baking paper. Trim each sheet of pastry to the size of a square 24 x 24cm baking tin.
• Place each sheet of pastry on a baking tray, lay another sheet of baking paper on top, then place a second baking tray over the baking paper. Bake in the oven for 15 minutes.
• Reduce oven temperature to 180°C fan-forced (200°C non-fan) and bake for a further 10 minutes, or until the pastry is golden brown. Remove from the oven and set aside to cool completely.
• Turn the heat down to low. Add the butter and vanilla extract, whisking until the butter has melted.
• Combine the icing sugar and milk in a bowl, whisking until well combined. Pour the icing on top of the vanilla slice, then set aside until the icing is completely set.
• When you’re ready to serve, remove the slice from the tin (using the lining as a handle) and slice into 10 equal pieces.