Home Made Vanilla Slice

Directions

1. 1
   Preheat oven to 210 C. Line a square container roughly the same size as the pastry sheets (23 - 24 cm) with aluminium foil, leaving an overhang on the sides.
2. 2
   Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8 to 10 minutes or until golden brown. Flatten with an egg flip and set aside to cool.
3. 3
   Combine the sugar, cornflour and custard powder in a pan and gradually (very slowly) add the milk, stirring until smooth. Simmer for about 3 minutes, until it thickens, then stir in the butter. Remove from the heat when smooth and thick and stir in the egg yolks and vanilla.
4. 4
   When the pastry is cool, place 1 sheet cooked-side up in the bottom of the lined container, trim to fit if required.
5. 5
   Pour the custard over the pastry and set aside to cool slightly before placing the second pastry piece on top, cooked side up.
6. 6
   To make the icing combine the icing sugar, butter and milk in a bowl. Place the bowl in a shallow bath of hot water and mix until the butter has melted. Stir in the pear until well-combined. Spread the icing over the top pastry sheet. Put in the fridge for at least 8 hours to set.
7. 7
   Remove from the pan and cut into squares with a hot knife.