Vanilla and Honey Slice

Ingredients

1. Preheat oven to 160°C (fan-forced). Line two trays with baking paper.
2. Lay one sheet of puff pastry on each tray. Cover each pastry sheet with baking paper, then top with another baking tray to prevent pastry rising.
3. Bake for 20 minutes or until golden. Set aside to cool completely.
4. Line a 22cm square cake tin with baking paper (ensuring paper hangs over sides for easy removal). Place one piece of pastry into base, cutting to size if necessary. Set aside.
5. Combine custard powder and cornflour in a medium pot. Whisk in half the milk until smooth.
6. Add remaining milk, cream, honey and vanilla extract. Stir over medium heat until the mixture thickens and boils. Reduce heat to low and whisk for an additional minute.
7. Remove from heat and whisk in butter until incorporated, followed by egg yolks.
8. Pour custard over pastry, then place second pastry sheet on top, cutting to size if necessary. Set aside to cool completely.
9. In a small bowl, whisk icing sugar, milk, and vanilla until smooth. Pour over cooled vanilla slice and spread evenly.
10. Refrigerate for 6 hours (or overnight) then cut into portions using a serrated knife, wiping clean between each slice.
11. Store in the refrigerator up to 2-3 days in an airtight container.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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