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Granadilla Vanilla Custard Slice
- 1 x 400g puff pastry, thawed and cooked until golden brown according to packet (usually about 30 minutes at 200˚ until golden brown)
Thick custard:
- 11/2 cups milk
- 1 cup cream
- 1/4 cup custard powder
- 3 Tbs castor sugar
- 1/2 tsp vanilla
- 1/4 cup granadilla pulp
Granadilla icing:
- 1/4 cup butter
- 1/4 cup granadilla pulp
- 1 1/2 cup icing sugar
- Pinch salt
For the Puff pastry:
- Cook until golden brown according to packet (usually about 30 minutes at 200˚).
For the Custard:
- Mix 100ml cold milk, custard powder and sugar together until fully smooth
- Heat the rest of the milk and cream together
- Add in mixed custard powder to warm milk and cream
- Stir on a medium heat until thick and firm
- Let cool for 5 minutes off of the heat
- Pour slightly cooled mixture into serving dish (should be similar size to pastry about 14in x 10in or 36.5cm x 25cm)
For the Icing:
- Melt butter
- Mix granadilla pulp, icing sugar, melted butter and salt together until smooth
- Set to the side and let cool
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Pour custard into the serving dish
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Spoon 1/4 cup granadilla pulp onto the top of the custard, mix in with the back of the spoon
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Cut pastry to fit the serving dish with a very sharp knife and add pastry to the top of the custard
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Press down gently so that some of the pastry is in the custard
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Ice top of pastry with granadilla icing
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Let sit in the fridge for at least 2 hours before serving
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Basically it can be made as simple as – make puff pastry dough according to packet, make thick custard according to packet replacing 1 cup milk with cream, add granadilla to the top of the custard, make simple granadilla icing and layer together.