Yoghurt Passionfruit Slice Recipes

Steps:

• Preheat oven to 210°C.
• Line 2 oven trays with baking paper and place one pastry sheet on each tray.
• Prick the pastry all over with a fork and bake for 10 to 15 minutes.
• Cool.
• Make the custard by mixing the custard powder, sugar and cream in a heavy saucepan.
• Gradually add the milk, stirring all the time on a medium heat until the custard boils and thickens.
• Remove from the heat and stir in the essence.
• Put a bit of baking paper or cling wrap on the surface so it doesn't get a skin and cool completely.
• Make the icing by combining the passionfruit, butter and icing sugar in a heatproof bowl.
• Stand over a pan of simmering water and stir until the icing is smooth and remove it from the heat.
• Place one sheet of pastry into a baking tin of the same size.
• You can cut the pastry to fit if needed.
• Spread evenly with the custard.
• Turn the other pastry sheet upside down and place on top of custard.
• Spread the icing evenly over the top.
• Refrigerate for several hours.
• The pastry will soften slightly and the custard should be firm.
• Cut into squares to serve using a serrated knife.

Steps:

• Grease an 18cm x 28cm (7 inch x 11 inch) rectangular slice pan; line the base and sides with baking paper, extending the paper 2cm (3/4 inch) above the edges of the pan.
• Arrange the sponge finger biscuits in a single layer over the base of the pan, trimming to fit.
• To make the yoghurt topping, sprinkle the gelatine over the water in a small heatproof jug; stand the jug in a pan of simmering water and stir over the heat until the gelatine has completely dissolved.
• Combine the yoghurt, honey and 2 tablespoons of the passionfruit pulp in a medium bowl; stir in gelatine mixture.
• Place the egg whites in a small bowl; beat with an electric mixer until firm peaks form; do not overbeat; add the egg whites to the yoghurt mixture in two batches, folding gently to combine; pour over the sponge finger biscuits in the prepared pan; smooth over the top and refrigerate overnight.
• Remove the slice from the pan; cut into squares; drizzle with the remaining passionfruit pulp and decorate with mint.