The vanilla slice is a classic dessert that has graced the tables of many cultures, but during my travels through the vibrant markets of Southeast Asia, I discovered the irresistible combination of creamy vanilla and the tangy sweetness of passion fruit. This inspired me to create a tropical twist on the traditional vanilla slice, incorporating coconut for added texture and flavor. The result is a refreshing and visually stunning dessert that captures the essence of the tropics.
**Ingredients:**
For the pastry:
– 1 cup all-purpose flour
– 1/4 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup powdered sugar
– 1 large egg yolk
– 2-3 tablespoons cold water
For the vanilla custard filling:
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 1 tablespoon pure vanilla extract
– 1/4 cup unsweetened shredded coconut
For the passion fruit topping:
– 1/2 cup passion fruit pulp (fresh or canned)
– 2 tablespoons granulated sugar
– Fresh mint leaves, for garnish
**Instructions:**
Start by preparing the pastry. In a mixing bowl, combine the flour, shredded coconut, and powdered sugar. Add the chilled butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch square tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork to prevent bubbling, then bake for 15-20 minutes or until golden brown. Allow it to cool completely.
While the pastry is cooling, prepare the vanilla custard filling. In a medium saucepan, combine the milk, heavy cream, and half of the sugar over medium heat. Stir until the sugar is dissolved and the mixture is warmed through.
In a separate bowl, whisk together the cornstarch, remaining sugar, and egg yolks until smooth. Gradually pour the warm milk mixture into the egg mixture, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in the vanilla extract and shredded coconut.
Pour the custard into the cooled pastry shell and smooth the top. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until set.
For the passion fruit topping, combine the passion fruit pulp and sugar in a small saucepan over low heat. Stir gently until the sugar has dissolved. Allow it to cool slightly.
Once the vanilla slice is set, pour the passion fruit mixture over the top, spreading it evenly. Chill in the refrigerator for another 30 minutes.
Slice into squares and garnish with fresh mint leaves before serving. Enjoy this delightful dessert that transports you to a tropical paradise with every bite!