Peanut Butter Vanilla Slice

Cooking Directions

• Preheat oven to 200°C (180°C fan-forced). Line a 22cm square cake tin with baking paper, allowing excess to come above the sides so you can lift the slice out.
• Cut the pastry sheets to a 24cm square. Place onto an oven tray and prick liberally with a fork. Bake for approx. 20 minutes until pastry is golden and crisp. Remove to a wire rack to cool.
• Meanwhile for the custard, combine milk, Bulla Thickened Cream, peanut butter and butter in a saucepan and heat until just boiling. Remove from heat. In a large bowl, whisk together the egg yolks, sugar, cornflour and vanilla until smooth. Gradually whisk in the hot milk mixture until well combined. Return mixture to saucepan and heat whilst whisking. Bring to the boil and cook a further minute until mixture has thickened.
• Place 1 sheet of pastry in the base of prepared tin, trimming to fit if required. Pour over the custard mixture and top with remaining pastry, pressing down gently. Refrigerate for approx. 3 hours or until set.
• For the ganache, place the chocolate and Bulla Thickened Cream in a heatproof bowl over a saucepan of simmering water and heat until smooth and chocolate is melted. Allow to cool to desired consistency.
• To serve, lift pastry out of tin and cut into slices using a long serrated knife. Drizzle with chocolate ganache.