Vanilla slice

Vanilla slice
Makes 12-16
500g puff pastry block, thawed
960ml whole milk
265g caster sugar
2 tsp vanilla paste
10 large eggs
65g cornflour
55g unsalted butter, softened

To decorate:
200g icing sugar
2-3 tsp water
20g dark chocolate, melted
  1. Preheat the oven to 190 ̊C/170 ̊C fan/ gas mark 5. Line a large baking tray with parchment paper.
  2. Roll the pastry to the size of the baking tray, then transfer to the prepared tray.
  3. Place another sheet of parchment on top of the pastry, then place another baking tray on top of the dough; this helps keep the pastry flat while it bakes.
  4. Bake for 15 minutes. Press down on the middle of the top pan to release some of the air from the pastry. Bake for another 10 minutes until the pastry is a deep golden brown, pressing down again halfway through baking. Remove the top tray and parchment sheet and leave to cool completely on the tray.
  5. For the custard, add the milk, half of the sugar and the vanilla paste to a saucepan. Whisk constantly over a medium heat until steaming.
  6. In a large bowl, whisk together the egg yolks, cornflour and remaining sugar.
  7. Gradually add one-third of the warm milk mixture to yolk mixture, whisking constantly.
  8. Return the mixture to the saucepan and bring to a simmer for three minutes, whisking constantly.
  9. Strain the mixture through a sieve into a large bowl. Stir the softened butter in two additions until combined. Allow to cool at room temperature for 10 minutes.
  10. Line a 20cm square tin with parchment paper, letting the excess hang over the sides. Cut the pastry into two 20cm squares, trimming as needed to fit.
  11. Place one pastry square in bottom of prepared pan. Pour the warm custard on top, using a spatula to smooth it flat, and top with the remaining pastry square. Cover with cling film and refrigerate for 3-4 hours to set.
  12. Once set, use the overhanging parch- ment to lift the pastry out of the tin.
  13. In a bowl, whisk the icing sugar and water until it forms a runny icing. Spread the icing on top of the pastry and drizzle with melted chocolate. Allow to set in the fridge for 5-10 minutes
  14. Using a serrated knife, cut the pastry into squares and serve immediately.

Per serving: 399kcals, 20g fat (7.2g saturated), 50.1g carbs (33g sugars), 6.3g protein, 0.8g fibre, 0.128g sodium