Mango custard vanilla slice

You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry. 

Ingredients

• 21 22 cm puff pastry, forked (one sheet each for top and bottom)

Mango filling

• 200 g caster sugar
• 500 ml pure cream
• 350 ml milk
• 150 g mango puree
• 75 g custard powder
• 50 g egg yolks
• 75 g eggs
• 1 tsp vanilla extract
• 60 g butter

Passionfruit icing

• 300 g icing sugar, sifted
• 25 g passionfruit puree
• 25 g butter, melted

Decoration (optional, see Note)

• 20 g charcoal powder
• 20 g coconut powder
• 20 g strawberry powder
• 20 g passionfruit powder
• 20 g raspberry powder

Resting time: 30 minutes

Chilling time: overnight

Instructions

Preheat the oven to 200°C. Place a 25 cm x 30 cm sheet of puff pastry on a perforated tray and prick with a fork. Blind bake the pastry for 25 minutes.

To make the mango custard, mix together custard powder, yolks, eggs and vanilla paste into a slurry in a standard mixer fitted with whisk.

In a medium-sized saucepan add the caster sugar, cream, milk and mango puree and bring to boil at 90°C. (To make mango puree, peel mango and cut flesh from seed. Stick blend until smooth paste.)

As soon as it reaches 90°C pour the liquid into the mixer while whisking on high speed.

Add the butter spoon by spoon and mix until well combined.

Cover custard with cling wrap – making sure the cling wrap is touching the surface of the custard so that a skin doesn’t form – and allow to cool.

Once the custard is at room temperature, mix in the chopped mango.

To make the passionfruit icing, place icing sugar, butter and passionfruit pulp in a small heatproof bowl, set over a small saucepan of simmering water (make sure the bowl does not touch the water). Stir for about 1 minute, or until icing is spreadable.

Place icing sugar, butter and passionfruit pulp in a small heatproof bowl, set over a small saucepan of simmering water (make sure the bowl does not touch the water). Stir for about 1 minute, or until icing is spreadable.

To finish, place one piece of the pastry in the bottom of the mould, pour the custard on top and then spread it evenly. Place another piece of the pastry on top, smooth side up. Chill in the fridge overnight.

To slice, heat a bread knife under hot water and dry.

Note

• You can find these special decorating powder from Red Spoon.

Photography by Matthew Venables.

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You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry.