Matcha Vanilla Slice

Serves 9

Time 1 hour

Ingredients

2 sheets of butter puff pastry

For the Matcha Vanilla Custard

½ cup caster sugar

¼ cup cornflour

¼ cup matcha powder

8 egg yolks

3 cups full cream milk

1 tbsp vanilla bean paste

125g butter, chilled and cubed

For Dusting

2 tbsp icing sugar

2 tbsp matcha powder

Method

Preheat the oven to 180°C. Line two baking trays with baking paper and place a sheet of puff pastry on each tray. Prick all over with a fork, then cover each with another sheet of baking paper and top with an extra tray. Bake for 40 minutes or until golden and crisp. Remove from the oven and allow to cool.

Place a 20 cm square baking tin on top of one sheet of pastry and trim with a serrated knife to fit the base of the tin. Repeat with the second sheet, trimming it to fit the top. Set aside while you prepare the custard.

For the custard, combine the sugar, cornflour and matcha powder in a mixing bowl. Whisk to combine, then add the egg yolks and vanilla bean paste and whisk until smooth.

In a large saucepan, gently heat the milk over medium heat until it just begins to boil. Remove from the heat and slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent curdling. Gradually add the remaining milk while continuing to whisk until fully incorporated.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, for a few minutes or until thick and bubbling. Remove from the heat and whisk in the butter, a couple of cubes at a time, until smooth, glossy and fully combined.

To assemble, grease and line the base and sides of the baking tin with baking paper, leaving some overhang to lift the slice out later. Place one pastry sheet in the base and pour the custard through a sieve over the top. Smooth the surface with a spatula, then place the second pastry sheet on top. Cover with cling wrap and refrigerate for several hours or overnight until set.

When ready to serve, carefully lift the slice from the tin and place on a chopping board. Using a serrated knife, cut into 9 portions. Combine the icing sugar and matcha powder and dust generously over the top. Serve chilled.